I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.
This is so yummy! I added a 1/2 chopped onion, 1/2 tspn of salt, 1/2 tspn of red pepper, 1/2 tspn of garam masala, and 1/2 tspn of turmeric powder.
Wonderful recipe my husband and I both loved it. Has a natural sweetness due to the cooked carrots and fennel bulb. I made this recipe exactly as written.
Loved it!! Making it again for Thanksgiving. The only changes I made where a) I used half and half instead of cream and b) I added a splash of dry sherry with the half and half. I served it family style topped with chopped fennel tops and lemon slices. It looks as good as it tastes!
Really excellent. Needed a good helping of salt and pepper and turned out great. I used some butter and whole milk (had no cream) and eventually needed to increase the amount of butter/whole milk to 3-4T/1c to give it the creaminess it seemed like it should have.
I added chicken broth to make it into soup. I omitted the fennel seeds as I find them rather soapy-tasting compared to fresh fennel. Turned out great. Thanks!
I just finished making this and it really is very delicious. I used fat free evaporated milk and it worked perfectly! I did add some salt and two tblsp. butter to add to the taste...lovely recipe!
Yummy! I omitted the fennel seeds and added a little garam masala spice. I didn't have any heavy cream so I used milk and butter instead. Lovely flavor but I think next time I'll use some coconut milk in place of the cream. Hubby really enjoyed it as well. Thanks for this one!
Wonderful recipe; can't wait to make again. I didn't have coriander so I used curry powder I substituted 1/4 C. half-n-half for the 1/3 C. heavy cream and I used just a scant 1/4 t. anise seed. How fun it is to try a new veggie (fennel)!
I am a huge fan of healthy unique recipes. But this pretty much tastes like steamed carrots (which would have been much faster).
