The sweet flavors of carrot and fennel pack a powerful punch when chilled.
Enjoy this summer-suitable soup.
2 tablespoons butter
1/2 cup chopped onion
1 small fennel bulb, cored and chopped
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 cups)
1-inch piece of fresh ginger, peeled and grated
2-1/2 cups vegetable stock
1 tablespoon honey
Salt and pepper to taste
2 Tablespoons fresh mint for garnish
Melt butter in large saucepan over medium-high heat.
Add onion, fennel and a pinch of salt and cook for about two minutes.
Add carrots and half of the ginger.
Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are tender. (About 20 minutes.)
Remove from heat and cool. Using a hand blender (or a regular blender) puree until smooth. If using a standard blender, you may need to puree in batches.
Stir in honey and remaining ginger.
Season with salt and pepper.
Keep chilled until ready to serve.