Carrot Fennel Soup with Ginger
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, peeled
- 1 small onion, peeled and diced
- 1 rib celery, diced
- 1 bulb fennel, chopped (fronds reserved)
- 1 1/2 pounds carrots, peeled and coarsely chopped
- 1 tablespoon fresh ginger, peeled and chopped
- 4 cups chicken or vegetable stock
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 cup honey
- 3/4 cup half & half
- kosher salt
- freshly ground pepper
- Pinch crushed red pepper
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