Creamy Carrot-Fennel Soup
Recipe type: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep time:
Cook time:
Total time:
Serves: 8 cups
A simple soup made with fennel and carrots. Perfect for vegan families, paleo tribes and gluten-free foodies.
Ingredients
- 1 tablespoon coconut oil
- 4 cups chopped carrots
- 2 fennel bulb, chopped
- 1 medium yellow onion, chopped
- 2 clove minced garlic
- 3 cups vegetable broth (preferably homemade)
- ½ teaspoon fresh thyme
- ¼ teaspoon himalayan rock salt
- ½ teaspoon pepper
- 1 cup unsweetened non-dairy milk
Instructions
- In a large soup pot, melt coconut oil on medium-high heat
- Add carrots, fennel, and onion and garlic sauté for 8 minutes or until onions are cooked and carrots are crisp-tender
- Add broth, cover and bring to a boil
- Reduce heat and simmer 10 minutes
- Stir in thyme, salt, pepper and milk
- Pour soup into a large blender and process until smooth