A warm and creamy soup for winter, that associates the freshness of fennel with the sweetness of orange.
1 big fennel bulb
2 shallots, finely chopped
the juice of 1 orange and the zest of 1/2
10 cl of cream (use soy cream for vegan version)
1/2 teaspoon of cumin seeds
1/2 teaspoon of coriander seeds
1/4 teaspoon of grated nutmeg
fresh parsley (optional)
Wash the fennel and carrot and cut them in 2 cm wide pieces (about 1 inch). Place them in a oven proof dish.
Pour half the orange juice on them, the orange zest, the spices, 2 tbsp of olive oil, salt and pepper to taste. Stir to coat the vegetables and roast for 20 min in a 180°C oven, or until the vegetables are soft and lightly browned.
In a pot, heat a bit of olive oil and cook the shallots until translucent. Add the vegetables (save the cooking juices for later!) and cook for a few minutes, stirring often.
Cover with water (or vegetable stock if you have some on hand), add the cooking juices and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes.
Use a hand blender to puree the soup, add the cream and more water to thin the soup if needed. You can now adjust the seasonings with the remaining orange juices or more spices.
Serve hot with fresh parsley leaves on top.