Please meet one of my favorite new food writers, Jessica Fechtor, who writes on her blog Sweet Amandine and whose first book, Stir, reached the NYTimes bestseller list in recent weeks! What a grand success for a newly published author! Yes, I read it and, yes, it was wonderful! Stir, by the way, is not just about food. It’s about how finding her way around the kitchen was how Jessica found her way back to living after a brain aneurysm and its aftermath left her overwhelmed and unsure of absolutely everything.  

Here is my version of Jessica’s Carrot & Fennel Soup from among her long list of thoughtful, flavorful and nourishing recipes. Check out the blog for plenty more.

2 Tbsp. olive oil, divided
8 medium carrots, peeled and chopped into 1/4-inch slices
1 fennel bulb, trimmed, sliced in half, and cut into 1/2-inch wedges. Save fronds for garnishing.
1 medium yellow onion, chopped coarsely
1 Tbsp. tomato paste
1 tsp. fennel seed
4-5 cups vegetable broth
salt and pepper to taste

1. Preheat the oven to 450F. Toss the carrots and fennel with 1 tablespoon olive oil plus a few shakes of salt and pepper. Spread evenly on a lightly oiled baking sheet, and roast for approximately 30 min., stirring occasionally, until vegetables are browned and tender.

2. Meanwhile, toast the fennel seeds in a dry pan over medium heat for just a minute or two until they turn light brown and give off a heavenly aroma. Grind them to powder with a mortar and pestle.

3. Heat the remaining olive oil over medium heat in a large, heavy pot. Add the onions and saute until soft and clear. Turn down the heat to low, add the tomato paste, and stir well.

4. Add the roasted carrots and fennel to the large pot. Stirring as you pour, add in 4 cups of broth, slowly at first. Add in the roasted, crushed fennel seed. Heat the soup to a simmer, remove from heat, and blend with an immersion blender. Add up to another cupful of liquid to thin the soup to your desired consistency. Return the pot to the stove, heat through, adjust the seasonings and serve. Garnish each bowl with a pinch of chopped fennel fronds, or fresh dill, or shelled pumpkin seeds, which would also be nice. Serves 6.

Thanks, Jessica!