Carrot Fennel Soup Recipe
An easy homemade carrot & fennel cream soup recipe. Add some fresh cream of low fat plain yogurt for a more creamy texture. This amazing cream is perfect with a pesto chicken sandwich. This is a delicious vegan carrot soup.
Preparation: 10 minutes
Cooking: 30 minutes
6-8 servings
- 1 pound carrot, peeled & sliced
- 1 fennel bulb, minced
- 1 medium potato
- 1 medium onion
- 1 garlic clove, minced
- 1 celery stalk, chopped
- 5 cups vegetable broth
- 1/4 cup orange juice
- Salt & pepper
- In a large cooking pot, heat olive oil over medium heat and cook the vegetables for 5-6 minutes.
- Add the rest of the ingredients and bring to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are well cooked.
- Pour into a blender and process until smooth.
- Transfer back to the cooking pot.
- Serve warm.
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