Food recipe: Vegetarian soup - what's up Doc?

Vegetable Food Recipe Week, The Sequel
To kick off the one, the only, Vegetable Food Recipe Week, The Sequel, we turn to Scrumptious Street and Stephanie's wonderfully light and spicy soup.

This one is especially nice because caramelized carrots with ginger, cumin, and coconut milk, is a delightfully fragrant combination.
Food recipe: Vegetarian and Bugs Bunny Soup
2 1/2 c. fresh carrots, shredded
1/2 c. fresh fennel, shredded
2 whole cloves garlic with skins on
3 T. extra virgin olive oil
1 tsp. ground cumin
1/4 tsp. kosher salt depending on broth (use with low-sodium or omit with regular)
2 tsp. fresh ginger, grated
1 tsp. ground coriander
3 1/2 c. low-sodium vegetable stock
black pepper and possibly salt, to taste
1/2 c. coconut milk

1. Preheat oven to 425˚Farenheit. Shred the carrots and fennel using either a box grater or a food processor. I used my Cuisinart. It rocks! (But not literally on the countertop, it's very stable.)

2. Spread the carrots, fennel and two cloves of whole garlic on a rimmed baking sheet into an even and single layer. Drizzle with the olive oil, sprinkle with cumin and kosher salt depending on the broth you intend to use.

3. When oven is preheated, place the baking sheet in the center of the oven and roast the vegetables and spices for 15 minutes. Make sure not to let them go dark brown or black. You should pull them out just after your home has this incredible aroma of curried spices and the vegetables are soft and very lightly caramelized.

4. Remove the vegetables from the oven and let cool about 5 minutes. When cool enough to touch, squeeze the garlic cloves from their skins and mash with a fork gently.

5. Add the roasted vegetables including garlic and spices to a food processor fitted with the metal chopping blade. (You could also use an immersion blender but it would be best to put the vegetables in your soup pan, add the liquids and then blend.) Pulse the food processor to puree the vegetables well. Add the ginger, ground coriander and 2 1/2 c. vegetable stock to food processor. Fit on the lid and switch to "on" pureeing until the vegetables and stock make a fine puree. You could also strain through a strainer or chinois if you desire, for a very elegant texture, but I let mine tend toward rustic.

6. Pour the puree into a sauce/soup pan and turn on medium-low flame on the stovetop. Gently heat the base until steaming and hot but not bubbling, about 10 minutes, stirring at least once every minute or so. Add the remaining cup of vegetable stock and heat again to steaming, another 3-4 minutes, and stir again. Taste and season with kosher salt and black pepper as desired. When ready, add in the coconut milk and stir to incorporate. Bring back up to steaming, another 2-3 minutes and then immediately remove from heat and serve.
See, didn't I tell you that was lovely? And perfect now that the weather is getting warmer. Hmmm, I wonder if this would taste good chilled? You might need to adjust the spices (as in add more, not less), but I bet it would. Perfect for a picnic.

Now, for tomorrow, we have yet another amazing treat. This time we take the humble fennel and elevate it to high art. Don't beleive me? Then stay tuned for another episode of Vegetable Food Recipe Week, The Sequel.