Carrot Fennel Soup

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Carrot Fennel Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 unit Fennel Bulb
• 1 unit Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add sliced carrots and fennel bulb, cook for 5 minutes.
3. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender, blend until smooth.
5. Return the soup to the pot, stir in coconut milk, salt, and black pepper. Simmer for another 5 minutes.
6. Serve hot and garnish with fresh herbs if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.