This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.