Carrot purée soup with fennel
Description
Carrot purée soup with fennel is very healthy. Fennel itself is especially important for us during the cold season. It helps fight colds and flu due to the vitamins it contains. It is one of the natural antioxidants essential for our body. It treats and strengthens the immune system, just like garlic and onions, which, by the way, are also used in this puréed soup. Thanks to ginger, white wine, and carrots, the soup turns out spicy and sweet. I recommend it to everyone who is sensitive to cold weather—be sure to warm up with this wonderful vegetable soup! Here is a step-by-step recipe for carrot purée soup with fennel, with photos. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Wash them, dry them.
- 2
Step 2
Melt the butter in a saucepan over medium heat, then add the chopped fennel, carrot, leek (or green onion), celery, garlic, and ginger. Cook until the vegetables soften.
- 3
Step 3
Then add white wine to the vegetables, bring to a boil. Next, pour orange juice and broth into the pot. Bring to a boil again, cover with a lid, and slightly reduce the heat, but not too much.
- 4
Step 4
The vegetables should become very soft so they can be easily blended into a puree. Season the vegetables with salt and pepper, add natural yogurt, and blend them with a blender.
- 5
Step 5
Serve the carrot and fennel purée soup hot, garnished with fresh herbs.