Here is another amazing recipe from my dear friend Julia. She fed this to a group of women that ooed and ahed over this amazing soup that is just perfect for a cold autumn or winter day. The fennel, carrot and orange combination is amazing, and the spices she used were fun and new to me.
Homemade With Love by Jennifer Perillo
2 T olive oil
1 pound peeled carrots cut into coins
1/2 bulb of fennel thinly sliced
1 small yellow onion, cut into quarters
Salt and pepper
4 twigs of thyme, leaves only (organic and washed)
Freshly grated zest of 1 orange
1/4 t coriander (or more to taste)
3 cups of chicken stock
1/8 t Ground sumac
Dash Aleppo pepper (or cayenne if you can’t find Aleppo)
Heat oil over medium heat, add carrots fennel and onions and cook until onions are golden (7-10 minutes). Season with salt and pepper. Stir in thyme leaves, orange zest, coriander and stock. Stir combine and bring to a boil. Reduce heat to simmer, and cook until veggies are very tender, about 20 minutes. Add sumac and Aleppo pepper seasonings. Allow to cool and blend in a food processor in small batches. Return to pot and taste in order to correct seasonings. Serve with a dollop of greek yogurt if desired.