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Middle Eastern Inspired Carrot and Fennel Soup (Clay Pot Cooking)

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Middle Eastern Inspired Carrot and Fennel Soup                                              Serves: 4-6

(Bram cookware)


Spice Blend

1½ tsp. whole coriander seeds

1½ tsp. whole cumin seeds

½ tsp. whole fennel seeds

½ tsp. ground turmeric

1 tsp. ground ginger


Soup Base

3 tsp. olive oil

1 medium onion, chopped

1 fennel bulb, chopped into rough dice

2 garlic cloves, diced

2 bunches (roughly 2 lbs.) carrots, peeled, chopped into medium size coins

3 medium potatoes, chopped into rough dice

1 tsp. sugar

6 cups warm water or chicken stock

1 lemon

Salt to taste



1 tbsp. chopped coriander

Whole milk yogurt or Greek-style yogurt


Chili Oil (Optional)

½ tsp. crushed red pepper flakes

¼ cup olive oil


FOR SPICE BLEND: Grind whole seeds together with mortar and pestle or in spice grinder. Place into bowl and stir in ground turmeric and ginger. Yields approximately 4 teaspoons. Set aside 2½ teaspoons.

FOR CHILI OIL: Heat crushed red pepper flakes in olive oil until warm. Set aside to infuse for 20 minutes before using.

FOR SOUP: Place clay soup pot on diffuser and add olive oil. Turn heat to medium low and let pot heat until oil starts to sizzle. Add onion and fennel and sauté for about 5 minutes. Sprinkle with salt. Place lid on pot and let sweat for about 10 minutes, stirring occasionally. When onion is translucent and begins to turn golden around edges, add garlic and 2½ teaspoons of spice blend, and stir. Continue sweating for another minute or until garlic and spices are very fragrant. Add carrots, potatoes, sugar, and stir again to blend. Replace lid and let sweat for a few more minutes. Add enough warm water or stock to cover, reserving one cup. Bring to boil and reduce heat to low and simmer. Cook for 20 to 30 minutes or until potatoes and carrots are soft. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. (For a coarser texture, purée with a handheld immersion blender.) Salt to taste and add squeeze of lemon to taste. Thin with reserved water or stock if desired.

Ladle soup into bowls. Top each serving with spoonful of yogurt and sprinkle with coriander. Drizzle with chili oil if desired.

An assortment of mezzé goes great with this soup, all served with warmed flat bread. Here are some recommendations just to name a few:



Roasted peppers in olive oil

Baba ghanoush




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