Caramelized Carrot Soup with Fennel
Caramelized Carrot Soup with Fennel is a light soup with brightness from cilantro and fennel. It makes a great whole food plant-based appetizer or light meal.
Ingredients
- 1 ½ Pounds Carrots
- 1 Large Yellow Onion
- ¾ Cup Vegetable Broth divided
- 3 Cups Carrot Juice
- ½ Cup Chopped Cilantro
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Fennel Seeds
- 2 Tablespoons Lemon Juice
- ½ Cup Sliced Almonds
Instructions
- Chop the carrots into small rounds and slice the onion.
- Add the carrots and onion to a pot with ¼ cup of the vegetable broth. Cook until the onion is tender, stirring occasionally, around 8 minutes.
- Add the carrot juice, remaining ½ cup of vegetable broth, cilantro, cumin, fennel seeds, and lemon juice. Bring to a boil then reduce to a simmer and let cook for 15 minutes, until the carrots are soft.
- Meanwhile, toast the almonds on medium-low heat until lightly browned and fragrant.
- Transfer the soup to a food processor and blend until smooth.
- Serve the soup topped with cilantro and the toasted almonds. Enjoy!
Nutrition
Calories: 238kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 241mg | Potassium: 1271mg | Fiber: 9g | Sugar: 18g | Vitamin A: 62423IU | Vitamin C: 32mg | Calcium: 172mg | Iron: 3mg