Carrot–Vadouvan Soup

• 2 tablespoons butter, divided
• 1 medium onion, thinly sliced
• 1/2 fennel bulb, cut into 1/4-inch dice
• 2 teaspoons peeled, chopped fresh ginger
• 4 medium carrots, peeled and cut into 1/2-inch rounds
• 1 tablespoon vadouvan
• 1/2 cup fresh carrot juice
• 6 cups vegetable stock
• 2 tablespoons heavy cream
• Salt and freshly ground black pepper to taste

Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Cook onions, fennel, and ginger in butter until onions are translucent, 8 to 10 minutes. Add carrots and cook until soft but not browned, about 15 minutes.

Add vadouvan and remaining butter and cook until spices are fragrant, 2 to 3 minutes.

Deglaze with carrot juice, bring liquid to a boil, and reduce by half, about 5 minutes.

Add vegetable stock. Bring to a boil, then lower heat to a slow simmer and continue cooking until liquid has reduced and the vegetables are fully cooked, about 40 minutes.

Blend the soup in a blender or in the pot with an immersion blender. Once smooth, add cream and season with salt and pepper to taste.

Serve immediately.