This soup goes out to my mother-in-law, who loves carrots and a good spice blend. When she comes to visit, I always try to think of a seasonably appropriate way to incorporate carrots into our menu for the week. So as I tossed this idea around in my head, I couldn’t help but think, “My mother-in-law would love this soup.”
Slightly sweet, crunchy, and loaded with vitamin A, carrots are a crowd-pleaser. And ras el hanout is the perfect spice blend to bring out the best in them. While there are markedly different blends of this North African spice, I opted for one that was heavy in coriander, cardamom, cinnamon, cloves and nutmeg. All of these seemed like the perfect compliment to carrots and fennel. And I have to say, it really worked out!
Enjoy this soup with a bit of vegan sour cream on top. Or y’know, with your mother-in-law 😉
Spiced Carrot Fennel Soup
1 medium onion, chopped
2 Tbsp olive oil
2 tsp ras el hanout
2 ½ cups carrots, chopped
2 ½ cups, fennel, chopped
3 garlic cloves, chopped
1 cube fake chicken bouillon
2 13.5 ounce cans of lite coconut milk
½ tsp crushed red pepper
¼ cup + 2 Tbsp lemon juice
1. In a large heavy pot or a dutch oven, sauté onion in olive oil with a dash of salt for ~4 minutes. Add ras el hanout, and sauté for 3 more minutes. Add garlic, carrots, and fennel, and cook over low for 3-5 minutes.
2. Add coconut milk, bouillon, and crushed red pepper. Cover with a lid, and simmer over low for 35-40 minutes.
3. Remove from heat. Either puree with hand blender (shown above), or put into blender. Blend until smooth. Stir in lemon juice. Taste, and adjust seasonings (more salt, etc). Serve with a dollop of vegan sour cream.