¼cupthinly shaved Parmesan,use a vegetable peeler to create paper thin slices, plus more for garnish
1tablespoonminced thyme leaves,plus more for garnish
1tablespoonminced fennel fronds,plus more for garnish
Using a mortar and pestle or spice grinder, grind cumin and coriander seeds and set aside.
In a large 5-quart Dutch oven or stock pot, heat 2 tablespoons olive oil over medium heat. Add onion and fennel and sauté 10 minutes, stirring occasionally. Add carrots, garlic, 1/2 teaspoon sea salt, and all of the spices, and sauté 10 minutes more.
Add the broth. Bring mixture to a gentle boil, then turn heat to medium-low heat for a gently bubbling simmer. Cook 20 minutes. Add the remaining 2 tablespoons olive oil, orange zest and juice, apple cider vinegar, and Parmesan. Working carefully, use a blender or immersion blender to blend soup to a silky smooth texture.
Pour soup back into the cooking pot and reheat over medium-low heat. Add the herbs and sea salt to taste.
Ladle into bowls and serve with a few Parmesan shavings, fresh herbs, paprika, and a drizzle of olive oil.
I like the way the Parmesan rounds out the flavor of this soup, but it can easily be made vegan by omitting the cheese.