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–+ servings

Fennel and Carrot Soup

Sara
This Fennel and Carrot Soup is velvety, spicy, savory, and can be made in about 30 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4
Calories 203 kcal

Ingredients
  

  • 1 lb Carrots about 7 med/large chopped into small pieces
  • 1 Fennel Bulb Fonds reserved chopped into small pieces
  • 1 Sweet Onion chopped into small pieces
  • 5 Garlic cloves chopped into small pieces
  • 3 Tbs EVOO
  • 2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 2 tsp dried Thyme
  • Pinch of Red Pepper Flakes
  • 4 cups Vegetable Broth

Instructions
 

  • In a Dutch oven or large pot add EVOO and heat over med/high heat
  • When oil is shimmering add Onion, Garlic, and sauté 1-2 minutes
  • Add Carrots, Fennel, and sauté 4-6 minutes
  • Add Broth, bring to boil, then turn heat down to low and simmer 20 minutes or until Carrots have softened
  • Remove from heat and let cool 10 minutes
  • Carefully add soup to a Vitamix and blend on high 1-2 minutes or until smooth
  • If you are using a regular blender, you may need to blend the soup in smaller batches
  • Garnish with Fennel Fonds and serve
  • Enjoy!

Nutrition

Calories: 203kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 2801mgPotassium: 723mgFiber: 6gSugar: 14gVitamin A: 19543IUVitamin C: 19mgCalcium: 100mgIron: 2mg
Keyword carrot soup, fennel carrot soup, fennel soup
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