We’ve had a really short spring in our part of the world this year, with the cool winter days transforming almost overnight, and giving us a taste of summer even in the usually balmy month of February. Because of this the vegetable markets seem a little confused, as if the crates of winter veggies are unwilling to give way to the cartloads of mangoes and watermelon. We’re still seeing a lot of winter produce, like these pink carrots that are often called ‘Delhi carrots’ here in Bangalore since they come from the North, fresh green peas, turnips and oranges.
Pink carrots are super sweet, crunchy and flavourful, and we use them in everything while we can get our hands on them, from carrot cake to eclectic stir-fries. Today we’re sharing a recipe for this beautiful blushing pink soup that we made with them, and it is all about the carrots here, with sweet onion-y nuances from leeks, and peppy dashes of pepper and fennel seeds.
Carrot-Leek Soup with Fennel
- 3 large carrots
- 2 leeks
- 4 cloves garlic
- 1 tablespoon olive oil
- Salt and pepper
- 3 cups vegetable stock
- 1/2 cup milk, or as required
- 1/2 teaspoon powdered fennel seeds
- Wash, peel and chop the carrots. Trim the leeks and wash them in a basin of water. Chop the leeks and garlic.
- Warm the olive oil in a large soup pot. Add the carrots, leeks and garlic. Cook on medium high heat for about 5 minutes, stirring often.
- Season the vegetables with salt and pepper, lower the heat and cook for another 5 minutes.
- Pour the stock into the pot and bring to a boil. Reduce the heat, cover and simmer for about 10 minutes.
- Cool and blend the soup to a smooth consistency, or you can use an immersion blender to do this.
- Transfer the soup back to the pot, adjust to your desired consistency with milk or stock. Stir in the powdered fennel seeds. Check for seasoning and adjust.
- Serve hot!