I've been making the same curried carrot soup for so long that almost everyone I know has had it. So I thought I would mix it up when I had my in-laws over for dinner. I had a bunch of fennel in the fridge so I figured I would either make a fennel salad or soup. Then the oven broke, and I needed another hot course, so that was that. I was going to wing it, which has never done me wrong with soup, but then I found a
Gourmet recipe and followed it (mostly.) I added an apple I had laying around and I didn't bother making the fennel seed oil. I used pumpkin seed oil I already had instead. And a little sprinkle of paprika to top it all off.
I've been making the same curried carrot soup for so long that almost everyone I know has had it. So I thought I would mix it up when I had my in-laws over for dinner. I had a bunch of fennel in the fridge so I figured I would either make a fennel salad or soup. Then the oven broke, and I needed another hot course, so that was that. I was going to wing it, which has never done me wrong with soup, but then I found a Gourmet recipe and followed it (mostly.) I added an apple I had laying around and I didn't bother making the fennel seed oil. I used pumpkin seed oil I already had instead. And a little sprinkle of paprika to top it all off.
