Here is another amazing recipe from my dear friend Julia. This is the perfect snack on a cold autumn or winter day. The fennel, carrot and orange combination is amazing, and the spices she used were fun and new to me.
-2 T olive oil
-1 pound peeled carrots cut into coins
-1/2 bulb of fennel thinly sliced
-1 small yellow onion, cut into quarters
-Salt and pepper
-4 twigs of thyme, leaves only (organic and washed)
-Freshly grated zest of 1 orange
-1/4 t coriander (or more to taste)
-3 cups of chicken stock
-1/8 t Ground sumac
-Dash Aleppo pepper (or cayenne if you can’t find Aleppo)
Heat oil over medium heat, add carrots fennel and onions and cook until onions are golden (7-10 minutes). Season with salt and pepper. Stir in thyme leaves, orange zest, coriander and stock. Stir combine and bring to a boil. Reduce heat to simmer, and cook until veggies are very tender, about 20 minutes. Add sumac and Aleppo pepper seasonings. Allow to cool and blend in a food processor in small batches. Return to pot and taste in order to correct seasonings. Serve with a dollop of greek yogurt if desired.
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