1 4-inch piece (1½ oz.) fresh ginger, peeled and minced
1⁄4 cup 2 oz.) fresh turmeric root, peeled and finely chopped, or 1 Tbsp. turmeric powder
1⁄4 cup (½ oz.) dried apples, diced
Finely grated zest of 1 lemon
8 cups chicken stock, or substitute vegetable stock
1⁄2 cup apple juice
2 tsp. honey
Yogurt, for topping (optional)
Dill, for garnish (optional)
YIELD 6-8 servings
In a small dry skillet over medium-high heat, add the fennel seeds, caraway, coriander, and cumin seeds; cook, stirring frequently, until fragrant but not colored, 1–2 minutes. Transfer to a small bowl, let cool completely, then grind to a fine powder.
In a medium pot over medium heat, add the butter and olive oil and warm gently until combined and just beginning to sizzle, 3–4 minutes.
Stir in the powdered spice mixture, the fermented and fresh carrots, the shallots, garlic, beet, fennel, ginger, turmeric, dried apples, and lemon zest.
Cook gently, stirring occasionally, until the shallots are translucent and other vegetables are slightly softened, 12–15 minutes.
Add the stock, apple juice, and honey and simmer until the vegetables are completely tender, 25–30 minutes.
Remove from heat and let cool slightly, 10–15 minutes.
Working in batches of a few cups at a time, transfer the mixture to a blender and purée until very smooth. Taste the soup and season with salt as needed. Serve, garnishing each bowl with a dollop of yogurt, julienned raw carrots, wilted beet greens, and dill as desired. Soup keeps refrigerated up to 5 days.