Vegan Creamy Carrot Fennel Soup

A simple soup made with fennel and carrots. Perfect for vegan families, paleo tribes and gluten-free foodies.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4

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

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Nutrition Information Per Serving

  • Calories: 162
  • Calories from Fat: 50
  • Total Fat: 5.6
  • Saturated Fat: 3.3 g
  • Sodium: 904 mg
  • Carbs: 23.7 g
  • Dietary Fiber: 7.4 g
  • Net Carbs: 16.3 g
  • Sugars: 6.8 g
  • Protein: 6.8 g