2-3 T olive oil
1 medium onion, chopped (about 1C)
1 medium fennel, chopped (about 1C)
3 lbs. carrots, cut in 1″pcs (OK, I don’t think I ever used exactly 3 lbs.
1 big bunch of carrots ought to be enough)
Zest from 1 orange
1/4 t ground cumin
1/8 t ground cinnamon
1/8 t ground allspice
7 C water or vegetable stock
1-2 T freshly squeezed orange juice
2 t freshly squeezed lemon juice
Sea salt, to taste
1. In a soup pot, heat oil over medium heat and add onion and fennel with a pinch of sea salt and sauté until tender and fragrant. Add the carrots, orange zest and spices and another pinch of salt and sauté until combined well.
2. Add about 1/2 C of water/stock and cook for about 5 minutes before adding the rest of the water. Cook until carrots are tender, about 20-30 minutes.
3. Let cool a tiny bit. Ladle one cup at a time into a blender and blend until creamy. Be sure to hold the lid down with a dish towel or the steam will send your soup all over the kitchen. Repeat until the soup is completely creamy. (I prefer to use a blender as opposed to an immersion blender because I have more control over the consistency of the soup.)
4. Return the creamy soup to the pot over low heat and add the orange juice and lemon juice. Heat for a few minutes to incorporate the flavors.