Scrumptious Street: Vegetarian and Bugs Bunny Soup

This soup is not your typical hearty winter stew, thick and creamy soup or stick-to-your-ribs fare. It's a vegetarian's delight and excellent choice when your meal will gradually work to heavier dishes. Bugs Bunny would like it. If you like curried flavors and interesting twists on familiar ingredients, you will also like it. If you want a chunky soup that eats like a meal this one won't fit the bill. However, if you're serving four courses, want to break up monotony or have a vegetarian at the table who is sick of compromising on flavor and depth, this is the soup to serve. It's my "Roasted and Curried Carrot, Ginger and Fennel Soup".

I made this soup as an exercise in utility, usage of existing ingredients at home and simplicity turned unique. The roasting of the vegetables in advance really develops the flavors and intensifies the vegetal taste. This aspect is not for everyone. If you're a grazer who likes raw veggies too, this will work well for you. If Irish Stew is your version of soup heaven, I won't be offended if you skip this one. The carrots are sweet and intense, the fennel also becomes sweet but delicate and the garlic adds a roasted almost nutty flavor. The spices perk it up without dominating and the coconut milk smooth and balance the result to a pleasing flavor. One note: make sure you use low-sodium broth here. If you don't you may not need any salt at all to finish it off.

Ingredients:
Serves 4 as an appetizer or first course

2 1/2 c. fresh carrots, shredded
1/2 c. fresh fennel, shredded
2 whole cloves garlic with skins on
3 T. extra virgin olive oil
1 tsp. ground cumin
1/4 tsp. kosher salt depending on broth (use with low-sodium or omit with regular)
2 tsp. fresh ginger, grated
1 tsp. ground coriander
3 1/2 c. low-sodium vegetable stock
black pepper and possibly salt, to taste
1/2 c. coconut milk

Method:
1. Preheat oven to 425˚Farenheit. Shred the carrots and fennel using either a box grater or a food processor. I used my Cuisinart. It rocks! (But not literally on the countertop, it's very stable.)

2. Spread the carrots, fennel and two cloves of whole garlic on a rimmed baking sheet into an even and single layer. Drizzle with the olive oil, sprinkle with cumin and kosher salt depending on the broth you intend to use.

3. When oven is preheated, place the baking sheet in the center of the oven and roast the vegetables and spices for 15 minutes. Make sure not to let them go dark brown or black. You should pull them out just after your home has this incredible aroma of curried spices and the vegetables are soft and very lightly caramelized.

4. Remove the vegetables from the oven and let cool about 5 minutes. When cool enough to touch, squeeze the garlic cloves from their skins and mash with a fork gently.

5. Add the roasted vegetables including garlic and spices to a food processor fitted with the metal chopping blade. (You could also use an immersion blender but it would be best to put the vegetables in your soup pan, add the liquids and then blend.) Pulse the food processor to puree the vegetables well. Add the ginger, ground coriander and 2 1/2 c. vegetable stock to food processor. Fit on the lid and switch to "on" pureeing until the vegetables and stock make a fine puree. You could also strain through a strainer or chinois if you desire, for a very elegant texture, but I let mine tend toward rustic.

6. Pour the puree into a sauce/soup pan and turn on medium-low flame on the stovetop. Gently heat the base until steaming and hot but not bubbling, about 10 minutes, stirring at least once every minute or so. Add the remaining cup of vegetable stock and heat again to steaming, another 3-4 minutes, and stir again. Taste and season with kosher salt and black pepper as desired. When ready, add in the coconut milk and stir to incorporate. Bring back up to steaming, another 2-3 minutes and then immediately remove from heat and serve.

This would be excellent followed by a hearty lamb or beef dish, maybe some homemade spaetzle too?

That's all folks!