Membership Required

Creamy Carrot and Fennel Soup


Creamy Carrot and Fennel Soup

Serves: 4

Category: Soups and Stews
Author: www.drfuhrman.com
Tags:

Average Rating: 
Rated by: 16 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

This simple soup combines the distinctive flavor of fennel with a sweet note from the carrots and sweet potato. Adjust the cayenne pepper to give it just the right amount of heat for your taste.

Print Add Add To My Grocery List

Ingredients:

1 clove garlic, chopped
1 medium onion, chopped
1 tablespoon minced ginger
1 large bulb fennel, chopped (chop fronds finely and reserve)
6 large carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
8 cups low sodium or no-salt-added vegetable broth
1 teaspoon ground coriander
1/8 teaspoon ground cayenne pepper or to taste
2 tablespoons fennel seeds, lightly toasted in a dry pan

Instructions:

Heat 2-3 tablespoons vegetable broth in a large soup pot and saute garlic, onion, ginger, chopped fennel bulb and carrots until they start to soften, about 10 minutes, adding additional broth if needed to prevent sticking. Add sweet potato, remaining vegetable broth and coriander, bring to a boil, reduce heat, cover and simmer for 20 minutes or until potato is soft. Pour the soup into a high-powered blender, working in batches if necessary, and blend until smooth and creamy.

Return to pot, add cayenne pepper and reheat before serving. Serve topped with toasted fennel seeds and reserved fennel fronds.

Calories 192; Protein 13 g; Carbohydrates 32 g; Sugars 8 g; Total Fat 3.8 g; Saturated Fat 0.9 g; Cholesterol 0 mg; Sodium 271 mg; Fiber 7.7 g; Beta-Carotene 11726 ug; Vitamin C 17 mg; Calcium 139 mg; Iron 2.7 mg; Folate 45 ug; Magnesium 52 mg; Potassium 1215 mg; Zinc 1.1 mg; Selenium 1.1 ug

Comments (11):

 View

frankp

11/12/2013 11:44 AM

Rated this recipe: (no rating)

Soup was good but would cut back on the cayenne pepper if you dont like a hot bite to the taste. I would probably not include it again. I added about 10 merjool dates to the final product when I blended it which sweetened it up and made it much better in my opinion. Next time I make the soup will add a couple of apples to sweeten it and that should do it.

Jackee

11/15/2013 12:04 PM

Rated this recipe:

This is a delicious soup! I upped the ginger and garlic just because I love the taste, but it's not necessary either.

Kim

11/26/2013 05:11 PM

Rated this recipe:

Absolutely delicious!

Elaine Garces

03/30/2015 04:08 PM

Rated this recipe:

Delicious soup and easy to make. My husband also enjoyed this. Thank you!

Amy Stevenson

03/30/2015 04:28 PM

Rated this recipe:

Nom nom nom nom..............

Martha

04/12/2015 11:41 AM

Rated this recipe:

this soup is over the top.....I will make it again and again....thank you..... can't figure out how to rate it but on a scale of 1-5 I give it a 10....

kelly14

04/23/2015 07:42 PM

Rated this recipe:

Very good! An interesting combo of flavors that really works together. You can taste everything--very gingery, licorice-y, and carroty. And yummy.

ssmiami

11/30/2015 10:47 PM

Rated this recipe:

This soup is soooo rich and satisfying. I added a table spoon of hemp seed butter and chopped raw greens and black lentils for a completely wonderful meal.

fdfd

03/08/2016 07:02 PM

Rated this recipe:

Made it for dinner last night, and it was delicious!

Marca

09/13/2016 11:23 AM

Rated this recipe:

The is a awesome soup and so good for us, its like having a 5 star restaurant soup

Liz Herbes

07/23/2017 11:48 AM

Rated this recipe:

This is a fine restaurant quality soup! Absolutely delicious! We loved it!