1 to 2 fennel bulbs (about 3/4 lb)
3 tablespoons olive oil
1 medium size onion, chopped roughly
2 garlic cloves, pelled and left whole
1 lb carrots, pelled and cut into 2 inch pieces (about 5 medium sized carrots)
1.5 lbs sweet potato or russet potato, pelled and cut into 2 inch pieces
1 teaspoon salt
1 teaspoon ground coriander
1/8 teaspoon paprkia
a few whole sprigs of thyme
4 cups water
1 teaspoon toasted fennel seeds,for garnish
1. Remove the fronds from the fennel bulbs and cult the bulbs into slices about 1/4 inch thick
2. In a large saucepan or soup pot, heat the oil over medium heat. Add the fennel, onion, and garlic and cook until fennel and onion are softened (about 5 minutes). Add the carrots and sweet potato, and stir until coated by oil. Stir in the salt, coriander, paprika, and thyme, making sure the seasonings are well distributed.
3. Pour in the water, which will just cover the vegetables. Increase the heat to medium high and bring the mixture to a boil. Lower the heat to low, cover, and simmer until the carrots and sweet potato are fork tender, about 25 minutes.