This is delish vegetable soup with a tasty zing of orange flavor.
Photo by: Pace
- 2 fennel bulbs, stalks removed, and bulb thinly sliced (reserve fronds for garnish)
- 2 tablespoons olive oil
- 3 lbs. carrots, peeled and thinly sliced
- 2 cloves garlic, crushed
- 6 cups vegetable or chicken stock
- salt to taste
- ½ teaspoon white pepper
- 1 orange, juiced and zested
- 1/3 cup plain yogurt
Heat a 6 qt. stock pot on medium high and add oil. Sautee fennel, carrots, and garlic until softened, about 5 minutes. Add stock, salt and pepper. Simmer, covered, about 20 minutes or until vegetables are tender. Remove soup from the heat and add orange juice, orange zest, yogurt, and season with S & P to taste. Puree soup with an immersion blender until silky smooth! Reheat if necessary and serve warm. Garnish with fennel frond.