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“Melt the ghee in a 4-quart saucepan over medium-low heat. Add the ginger, ground fennel, coriander, and asafoetida, and toast for 10 seconds, then stir in the sliced fennel and taro.
“Cover and sweat the vegetables, stirring occasionally, for 5 minutes. Add 4 cups water and the salt. Bring the soup to a boil, then cover, lower the heat, and simmer for 10 to 15 minutes, until the vegetables are tender. Set the pot aside uncovered to let the soup cool down a bit.”
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