For the soup– Olive oil– Onion, diced– Fennel bulb, core removed and finely diced– Carrots, sliced into ¼ inch rounds– Garlic, thinly sliced– Coriander– Paprika– Ground cumin– Chili flakes (optional)
If making the pickled onions, prep those before starting the soup. In a small bowl of glass jar combine the red wine vinegar, water, and salt. Stir until salt is dissolved.
Heat olive oil over medium heat in a large soup pot. When hot, add the diced yellow onion, diced fennel, carrots, and thinly sliced garlic. Cook, stirring occasionally, until soft and starting to caramelize – about 8-10 minutes.
Add coriander, paprika, cumin, chili flakes (if using), salt, and pepper. Cook for another minute or so, stirring frequently, until spices are aromatic.