Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, peeled
- 1 small onion, peeled and diced
- 1 rib celery, diced
- 1 bulb fennel (or two small), chopped (fronds reserved)
- 1 ½ pounds carrots, peeled and coarsely chopped
- 1-2 tablespoon fresh ginger, peeled and chopped (1 tablespoon for mild, 2 for more heat)
- 4 cups chicken or vegetable stock
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ¼ cup honey
- ¾ cup coconut milk
- Salt
- Freshly ground pepper
- pinches crushed red pepper
Directions
- Heat butter and olive oil in a large heavy-bottomed soup pot.
- Add garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
- Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
- Remove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
- Puree soup in batches in a regular blender until very smooth. Return to pot.
- Add Coconut milk, and season to taste with freshly ground black pepper and salt.
- Serve in bowls or mugs with a garnish of chopped fennel fronds, you can drizzle a little sour cream or creme fraiche too.