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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. carrots (trimmed, peeled and cut in large chunks)
- 1 sweet onion (large, peeled and cut into wedges)
- 1 1/2 fennel bulbs (outer layer removed, cut into wedges)
- 4 cloves garlic (still in their husks)
- olive oil
- 4 cups vegetable stock
- salt
- pepper
- 1/4 cup plain greek yogurt
- 1/2 tsp. olive oil (good quality)
- 1 tsp. chopped fresh thyme
- 1 pinch salt
- 3 Tbsp. pine nuts
- 1 Tbsp. cumin seeds
- 1 Tbsp. coriander
- olive oil
- kosher salt
- fresh ground pepper (fresh)
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