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
  1. In a large soup pot, melt coconut oil on medium-high heat
  2. Add carrots, fennel, and onion and garlic sauté for 8 minutes or until onions are cooked and carrots are crisp-tender
  3. Add broth, cover and bring to a boil
  4. Reduce heat and simmer 10 minutes
  5. Stir in thyme, salt, pepper and milk
  6. Pour soup into a large blender and process until smooth
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