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.))
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