Carrot Fennel Soup
Warm up with a bowl of velvety Carrot Fennel Soup, a comforting blend of sweet carrots, aromatic fennel, and creamy coconut milk. This vibrant, golden-hued soup is seasoned with a hint of cumin and thyme, creating a harmonious flavor profile that’s both earthy and slightly sweet. Perfect for cozy weeknight dinners, this easy-to-make recipe comes together in just 45 minutes and is packed with nourishing vegetables. The smooth, puréed texture makes it ideal for pairing with crusty bread or a fresh side salad. With its delicate balance of spices and optional fresh parsley garnish, this dairy-free and vegan-friendly soup shines as a wholesome and satisfying dish that’s as beautiful to look at as it is to eat.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 large fennel bulb
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme leaves
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the carrots into small chunks. Remove the stalks and core from the fennel bulb, then chop it into small pieces. Dice the yellow onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onions and garlic, cooking until fragrant and translucent, about 3-4 minutes.
Add the chopped carrots and fennel to the pot. Stir well to coat the vegetables in the oil and sauté for 5 minutes to enhance their flavors.
Stir in the thyme leaves and ground cumin, cooking for an additional 1 minute to toast the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the carrots and fennel are soft and tender.
Turn off the heat and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy.
Return the soup to low heat and stir in the coconut milk. Season with salt and black pepper, adjusting to taste. Heat the soup gently until warmed through, being careful not to boil.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5084 mg | 221% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 66.7 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4736 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
