My lovely mother was raving over some carrot soup that she and my dad love, so I asked her to forward the recipe to me one day. I finally got around to trying it and I'm so glad that I did! It's rich, creamy, and perfect for a chilly autumn day. The fennel and cloves add a nice depth of flavor. Instead of sauteing the vegetables, I decided to roast them. I also added another clove of garlic, a little heavy cream and a hint of ginger. Other than that, I pretty much stuck to the ingredients. Bravo, mom!
**CONTINUE ON TO RECIPE...
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