"A lovely easy soup to make to warm up during these cold days."
Carrot fennel soup
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- Recipe Card
Prep time: 5mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 kilogram carrot 1 kg carrots
- 400 milliliter or coconut milk 400 ml coconut milk
- 3 tablespoon fennel fennel seeds
- 2 litre or vegetable broth broth
- To Taste fine sea salt salt
- To Taste salt and pepper pepper
- 3 teaspoons coconut oil coconut oil
Method
Step 1
Wash your carrots.
Step 2
Heat 3 TbSp of coconut oil in a large pot over medium high heat, add the tsp fennel seeds and let roast min. Add the washed carrots (no peel to feel them if they are from a safe source) cut in small 5 cm size and 1litre broth, together with salt/peper; Let them cook, mixing from time to time and adding some more water to cover the carrots.
Step 3
When cooked, pour everything in a blender and mix well. Add the coconut milk and mix again. If needed, add some more water to make sure you get not too think soup