bohemianwanderer – This carrot soup with fennel, chilli, and crab is perfect for any season. It’s both economical and delicious enough for weeknight dinners or special occasions. You can easily leave out the crab to make a budget-friendly version, and the base soup keeps well in the fridge for two days. It also freezes well in portions for future meals. When reheating, add a little stock to loosen the soup, as it thickens when chilled. The recipe takes about 15 minutes to prep and 30 minutes to cook, serving four people. The key ingredients include fennel, coconut oil, carrots, garlic, fresh ginger, red chilli flakes, spring onions, coconut milk, vegetable stock, peanut butter, white crabmeat, peanuts, and lime juice.
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To start, pare a quarter of the fennel bulb into cold water to crisp it up for garnish later. Chop the remaining fennel and sauté it with coconut oil, carrots, garlic, ginger, and chilli flakes over medium-low heat. Cover and cook for six to seven minutes, stirring occasionally, until the vegetables soften. While the vegetables cook, slice the spring onions and place them in the same bowl of cold water as the fennel to keep them crisp. Next, pour the coconut milk and vegetable stock into the pan with the softened vegetables. Bring it to a boil, then reduce the heat and simmer half-covered for 20 minutes.
Finishing Touches and Serving Suggestions
After simmering, stir in the smooth peanut butter to add richness and depth. Use a hand blender to blend the soup until smooth and creamy. Taste the soup and add salt if needed. Drain the soaked fennel and spring onions thoroughly to avoid excess water in the final dish. Ladle the hot soup into bowls and top each with white crabmeat, the reserved sliced fennel and spring onions, roughly chopped peanuts, and extra sliced red chilli for heat if desired. Finish with a squeeze of fresh lime juice to brighten the flavors. This soup offers a beautiful balance of sweet carrot, aromatic fennel, gentle heat from the chilli flakes, and the creamy coconut-peanut base. The crab adds a luxurious seafood touch, making it ideal for entertaining or a special treat.
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Whether you serve it with or without crab, this soup is a versatile and nourishing option that adapts to your needs. Its combination of ingredients also makes it a nutritious meal, rich in vitamins, healthy fats, and protein. Enjoy this warming carrot soup as a standalone meal or paired with crusty bread for a satisfying lunch or dinner. The leftovers make excellent packed lunches, proving this soup’s practicality and flavor. With simple steps and accessible ingredients, this carrot soup recipe is sure to become a seasonal favorite in your kitchen.
