Zuppa di finocchi e crema di carote (Creamy Carrot Fennel Soup from Everyday Paleo Around the World Italian Cuisine)

I’ll keep this short and sweet. I’m making this recipe tonight from my Italian Cuisine book. The Creamy Carrot Fennel Soup is, well, it’s awesome. I happen to have a lot of carrots thanks to my CSA so BAM. Done. Decision made. If you don’t have my latest book, I’m going to be super nice and give you this recipe because it would be mean and nasty of me to eat this delicious soup without you, so I invite you to join me in the goodness that is Zuppa di finocchi e crema di carote!!!!If you want more of all the yumminess that you will find in my latest book, you’ll have to pick up a copy for yourself. If you DO have Everyday Paleo Around the World Italian Cuisine, please tell us in the comments what your favorite recipes are.

Now, go make some soup and as always, enjoy!

Zuppa di finocchi e crema di carote

4 large carrots, diced (about 3 cups)

1 large fennel bulb, diced (about 1 1/2 cups)

2 garlic cloves, halved

3 cups vegetable broth

1 cup full-fat coconut milk or heavy cream

Sea salt to taste

1/2 cup pine nuts, toasted

4 ounces pancetta, diced

Balsamic reduction (optional)

1. In a medium soup pot or saucepan, add the carrots, fennel, garlic, and vegetable broth. Bring to a simmer over medium-high heat.

2. Turn the heat to medium-low, and simmer the vegetables until tender, about 15-20 minutes.

3. Add the coconut milk or heavy cream, stir, and let simmer another 3-5 minutes.

4. Using a handheld immersion blender or food processor, blend the mixture until smooth. Season to taste with sea salt and keep warm.

5. Meanwhile, in a small skillet, cook the pancetta over medium-high heat until crispy.

6. To toast the pine nuts, place in a dry skillet and stir or shake the pan constantly over medium high heat until they start to brown. Remove quickly from the heat once browned in order not to burn.

7. Serve the soup topped with the toasted pine nuts, the crispy pancetta, and if desired a drizzle of balsamic reduction.

*To make balsamic reduction, place 1 cup of balsamic vinegar into a small saucepan. Bring the vinegar to a simmer over medium-high heat. Turn the heat down to medium-low, and simmer until the vinegar is reduced by half, whisking often during the process so that the vinegar does not burn. The outcome should be a syrup like consistency.

creamy carrot fennel soup

 

Comments

  1. Bren says

    Hi Sarah! I LOVE your recipe for Italian Roasted Sweet Potatoes!! Simple, but so yummy. I have probably made them over 20+ times, and always so delicious. Also, love your recipe for Mushroom Meatballs with Easy Tomato Sauce, served over spaghetti squash. It’s such a beautiful book, and on display in my kitchen. Thank you for all you do, you continue to inspire me in all areas of my life.

  2. LeeAnne Bell says

    This carrot fennel soup is just ridiculously wonderful. Especially if you can make it with carrots out of your own garden. It’s like dessert. Great job Sarah.

  3. Bryan B says

    I love this recipe. I’ve been making it since I bought the cookbook when it first came out and it is always a hit! It’s colorful and uses ingredients that most of your dinner guests don’t eat everyday. I’ve made it with both full fat cream and coconut milk and it’s great either way. Thanks Sarah, and can’t wait for the Thai food book!

  4. Brittany says

    I just made it for the first time today, and I have to say I am impressed. I was skeptical going into it, I have tried many different carrot soups, combinations that were awful and very strong. But this was the perfect blend to it. I was so hungry I forgot the salt, and we didn’t have any pancetta but your better belive I lapped up 3 large bowls in no time at all! Thanks! I love all your books and anxiously awaiting spring rolls recipe in your book to come!!!

  5. Sarah T says

    I just finished making this, and it’s delicious! I didn’t top it with anything but am going to add a bit of balsamic when I eat it. Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *