Spicy Carrot Fennel Soup by Colleen Guenther

Hi all! If you know anything about me, I love food and I especially love soup. This is another one to add to the repertoire as it took a turn to the spicy side while I was making it. I wanted to add an herb to the ever "normal" carrot fennel soup, and parsley just made sense. But then I thought, since I had already added cumin in there, "why not cilantro"? I then tried a tad of that in the broth (on the side while I was cooking it) along with a hint of lemon juice and I really liked it. I then thought, let's add some spice, because I was craving it, and tried a tish of jalapeno in it to keep it interesting and it worked! I REALLY, REALLY liked it! Let's see what you think:


What you Need:
3 cups chopped carrots
1 fennel bulbs sliced
3 cups veggie broth (as always, I ALWAYS use Knoor Vegetable Boullion Cubes - nothing beats them)
4 - 1/8" slices of jalapeño (more if you want it spicier)
1 white onion chopped
3 cloves of garlic chopped
4 pinches cumin
cilantro
Lemon juice
Salt and pepper
Olive oil

Directions:

Sautee your carrots, onion, fennel and garlic in a tad bit of olive oil on medium for about 8 minutes or until your onions are a bit soft. Then, add your broth. Bring to a boil. Once boiling, add your cumin, jalapeños and a dash of salt and pepper. Then, bring back down to a simmer and simmer until the carrots are soft which will take about 30 minutes. When done, cool a tad, puree and add additional salt and pepper to taste. When serving, top with finely chopped cilantro and fresh lemon juice. ENJOY!