Carrot and Fennel Soup

Name: Carrot and Fennel Soup
Ingredients: 2 kg carrots ((washed, peeled, sliced. 4 lbs)); 500 g fennel bulb ((trimmed. Around 1 lb / 2 medium-small bulbs) OR same amount of celery); 1 tablespoon olive oil; 3 litres vegetable stock ((12 cups / 72 oz)); 2 tablespoons salt; 2 teaspoons onion powder; 1 teaspoon thyme ((dried)); 1 teaspoon ginger ((dried, ground)); 1 teaspoon coriander ((dried, ground)); 1 teaspoon ground black pepper; 1/2 teaspoon cumin ((dried, ground)); 3 tablespoons lemon juice ((fresh or bottled. For flavouring. Optional.))

Yield: 12 x half-litre (US pint) jars

Ingredients

2 kg carrots)
(washed, peeled, sliced. 4 lbs
500 g fennel bulb OR same amount of celery)
(trimmed. Around 1 lb / 2 medium-small bulbs
1 tablespoon olive oil
3 litres vegetable stock)
(12 cups / 72 oz
2 tablespoons salt
2 teaspoons onion powder
1 teaspoon thyme)
(dried
1 teaspoon ginger)
(dried, ground
1 teaspoon coriander)
(dried, ground
1 teaspoon ground black pepper
1/2 teaspoon cumin)
(dried, ground
3 tablespoons lemon juice)
(fresh or bottled. For flavouring. Optional.

Directions

1
Wash carrots. Peel, wash again, slice and set aside.
2
Regular pot: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR
3
Pressure cooker: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)
4
Let the mixture cool a bit until it is safe to work with.
5
Purée in blender.
6
Put mixture back in pot.
7
Add the remaining 2 litres (8 cups / 64 oz ) of stock.
8
Bring back to a boil, simmer on low for 20 to 30 minutes.
9
Adjust flavouring with some or all of the suggested flavourings above.
10
Put into jars.
11
Leave 3 cm (1 inch) headspace, regardless of jar size.
12
Wipe rims, apply lids, set in pressure canner.
13
Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
14
Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes

Carrot and Fennel Soup

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