2 tsp. fennel seeds
1 tsp. caraway seeds
1 tsp. coriander seeds
1⁄4 tsp. cumin seeds
1 stick (4 oz.) unsalted butter
1⁄2 extra-virgin olive oil
7 medium carrots (1 lb.) fermented 2 weeks in the Base Brine (pg. 26), coarsely chopped
4 medium fresh carrots (10 oz.), peeled and coarsely chopped, plus a few pieces julienned for garnish (optional)
7 medium shallots (8 oz.), peeled and thinly sliced
6 garlic cloves, peeled and minced
1 large beet (6 oz.), peeled and coarsely chopped, plus cooked beet greens for garnish (optional)
1 small fennel bulb (6 oz.), fronds removed, bulb coarsely chopped
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
Kosher salt
Yogurt, for topping (optional)
Dill, for garnish (optional)
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