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
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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