Carrot Fennel Soup

Recipe type: Dinner
Serves: 2
  • 1 Tbl. coconut oil
  • 4 cups chopped carrots
  • 2 fennel bulbs, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves minced garlic
  • 3 cups vegetable broth
  • ½ tsp. fresh thyme
  • ¼ tsp. salt
  • ½ tsp. pepper
  • 1 cup unsweetened almond milk or coconut milk
  1. In a large soup pot, melt coconut oil on medium-high heat. Add carrots, fennel, onion, and garlic. Saute for 6-8 minutes or until onions are cooked and carrots are crisp-tender.
  2. Add broth, cover and bring to a boil. Reduce heat and simmer 10 minutes.
  3. Stir in thyme, salt, pepper, and almond or coconut milk.
  4. Pour soup into a large blender and process until smooth. Enjoy!