Vegan Creamy Carrot Fennel Soup

January 24, 2011 by Leanne Vogel August 23, 2017

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 stock
• 1/2 teaspoon fresh thyme
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup 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

Nutrition Information Per Serving