Carrot soup must be one of the more blogged about soup recipes that you can find so when I make it I hesitate and wonder whether I really should post it or not. This time as well, I actually made this soup some time ago but I couldn't really decide. But now I post it anyway because I like fennel and anise so much and I think that it's a good idea to spread the word a bit. There's a type of wild fennel growing around here but I never manage to find it when it's time to gather the seeds, I would like to try them to compare the flavour with the store bought one. I find it quite difficult to balance the salt and the sweet when you make carrot soup but with fennel seeds and anise you obviously go for a little bit sweeter soup. I added the fresh zucchini spaghetti to get some crunch in it and I actually used quite a lot of it because the zucchini was very good and sweet!
ANISE AND FENNEL SEED CARROT SOUP WITH ZUCCHINI SPAGHETTI or CREMA DI CAROTE CON SEMI DI FINOCCHIO E ANICE CON SPAGHETTI DI ZUCCHINE
2 servings
230 g / 8 1/8 oz of peeled carrots
1 tsp fennel seeds
1 tsp anise seeds
500 ml / 2.1 cup / 1 pt light, not too salt stock
Zucchini
Extra virgin olive oil
- Slice the carrots and braise them with the anise and fennel seeds fo 3-4 minutes.
- Add stock and simmer for 15 minutes.
- Use a lemon zester like the one on the top photo to cut out spaghetti strands out of the zucchini. Put them aside.
- Mix the soup with a hand blender or whatever you like to use until smooth.
- Heat up the soup, put them into the bowls you are serving it in and add the zucchini spaghetti.
- Serve.
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