Vegan Creamy Carrot Fennel Soup

by Leanne Vogel (Healthful Pursuit) on January 8, 2011

My favourite soup has to be the pureed variety. In fact I’ve been known to blend regular soups that many would feel should not be blended, including this weeks Immune-zing soup.

Soup just tastes better to me when it’s been blended. Blended soup is similar to hot vegetable smoothies, and who doesn’t like those?

Okay, maybe it’s weird. But there are health benefits to eating pureed soups, namely, they’re much easier to digest!

Why? Just like the digestion wake up routine I introduced to you a couple of weeks ago, eating ground up foods is softer on your stomach. Think about it. Blended soup is already predigested. It has no big chunks that your body as to breakdown. Just sip, quickly digest, and soak up those easily accessible nutrients!

Sounds pretty easy, doesn’t it?

Well lucky for us, this soup is pretty easy too! (Prepared and served in under 30 minutes)

Recipe #4 in the Winter: A Time of Hibernation series.

Vegan Creamy Carrot Fennel Soup


  • 1 Tbsp 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)
  • 1/2 tsp fresh thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 cup unsweetened non-dairy milk


  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

Makes 8 cups, or 8-10 servings of creamy delicious soup!

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{ 6 comments… read them below or add one }


I’ve been making a lot of pureed soups lately, they go down so easy. This carrot fennel combination sounds really good, and I like the almond milk in it for some extra protein.



They sure do! I’m planning to attack another pureed soup later on in the week – can’t wait!


Heather Jacobsen

I love pureed soups, too. This sounds scrumptious (and looks so healthy, too!) We have soup as part of our main meal, once a week in our house, so i think I will try this one next week. Thanks for the inspiration!



I tried this with the coconut milk (I have an almond allergy). It turned out fantastic. Thank you!!!!


Kimberly Kern

This came out really well and is super yummy. Thanks



This looks really good..can’t wait to try it…thanks for the recipe!


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