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Vegan Creamy Carrot Fennel Soup

by August 23, 2017

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

Nutrition Information Per Serving

Calories:

162

Calories from Fat:

50.4

Total Fat:

5.6 g

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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