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Autumn Carrot & Fennel Soup

Stay warm with this Carrot & Fennel soup which can be enjoyed hot or chilled! Carrots improve eye health and boost immunity and antioxidants intake. The fennel adds complexity to this otherwise simple soup and is great for your heart!

Servings

4~6

Prep Time:

15 min.

Cook for:

10~15 min.

Good For:

Dinner

Introduction

Autumn Carrot & Fennel Soup

Carrots are abundant in autumn and this is a great way to use them up if you have a bit too many! Along with the fennel and optional cinnamon and nutmeg, the carrot adds a subtle sweetness to the soup. Delicious with bread!
Carrot Fennel Soup Meraki Japan

Ingredients

  • Carrots, 2, chopped
  • Fennel, 2-3 stems (if dried, 1 tsp.)
  • Cumin, 5 dashes
  • Turmeric powder, 2 dashes
  • Unsweetened soy milk, 3 cups
  • Salt, 1 tsp.
  • Honey. 1 tbsp.
  • Olive oil, 1 tbsp.
  • Nutmeg, 1 dash, (optional)
  • Cinnamon, 1 dash (optional)

Microwave the carrots for 6 min. until soft, then blend in food processor with fennel, cumin, turmeric, soy milk, salt, olive oil and honey.

The cinnamon and nutmeg are a nice touch but optional.

Add less milk if you want it to be thicker, and more if you want it thinner.

Let the soup simmer over low heat (stir so it doesn’t burn) or chill in fridge for an hour.

 

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