Creamy Carrot Fennel Soup with Ginger & Turmeric

Creamy Carrot Fennel Soup with Ginger & Turmeric (Easy Vegan Recipe)

This Carrot Fennel Soup with Ginger and Turmeric is a silky, flavorful bowl packed with vibrant, nourishing ingredients. Fresh onion, fennel, sweet carrots, warming ginger, and turmeric blend into a creamy vegan soup with a touch of coconut milk for richness. Easy to make and naturally gluten-free, this healthy pureed soup is perfect for cozy meals, meal prep, or a light, satisfying dish. Simple blended soups are pure comfort, yet they are as elegant and pretty as can be. This nutrient-packed soup is robust in flavor, but light in calories, fat, and carbs. Just cook it up, then blend into a velvety, creamy soup. With only 9 ingredients (outside of pantry staples), you can whip it up in under 30 minutes. The leftovers are fabulous, too!

Watch me make this recipe in my Instagram video here.

Fennel Carrot Soup with Ginger and Turmeric

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• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This vegan, gluten-free Fennel Carrot Soup with Ginger and Turmeric is packed with the fresh, vibrant flavors of fresh vegetables, spices, and coconut—yet it won’t weigh you down with fat and calories.

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Ingredients

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Soup:

• 1 tablespoon coconut oil
• 1 large (about 11 ounces) white onion, chopped
• 1 (2-inch) ginger root, peeled, chopped
• 1 (2-inch) turmeric root, peeled, chopped (or substitute with 2 teaspoons turmeric powder)
• 4 medium (2 ounces each) orange or yellow carrots, sliced
• 1 medium (about 11 ounces) fennel bulb, sliced (reserve ½ cup fennel fronds; see below)*
• *1/2 cup chopped fennel fronds (plus more for garnish)
• ½ teaspoon black pepper
• ¼ teaspoon salt (optional)
• 2 cups vegetable broth
• 1 cup water
• 1 cup light coconut milk or plain coconut milk beverage (such as, i.e., So Delicious Coconut Milk Beverage)

Garnish: (optional)

• 2 teaspoons coconut oil
• 1/2 teaspoon shredded fresh turmeric
• 2 tablespoons shredded or shaved coconut shaved coconut
• 4 sprigs fresh fennel fronds

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Instructions

1. Heat coconut oil over medium heat in a large, heavy pot.
2. Add onions, ginger and turmeric root, and sauté for 4 minutes.
3. Add carrots, fennel and fennel fronds, black pepper and salt and sauté for 6 minutes.
4. Add broth and water, cover, and cook for 15-20 minutes, until vegetables are very tender.
5. Add coconut milk and heat for an additional 2 minutes. Turn off heat, and blend soup with an immersion blender until very smooth and creamy. Alternatively, puree soup in a large blender in batches. May reheat soup for a few minutes as needed.
6. Makes 4 servings (about 1 ¼ cups each).
7. May garnish soup (optional) by filling each bowl with soup, drizzling with 1/2 teaspoon coconut oil, sprinkling with 1/8 teaspoon fresh turmeric, arranging with 1/2 tablespoon shredded or shaved coconut, and 1 sprig fresh fennel fronds.

• Prep Time: 12 minutes
• Cook Time: 26 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 117
• Sugar: 6 g sugar
• Sodium: 544 mg
• Fat: 5 g
• Saturated Fat: 4 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 2 g

I like to use my immersion blender to make this soup recipe. Find my favorite product here.

Sharon’s Top 10 Favorite Vegan Soups

Hearty Chickpea Stew
Beet and Greens Borscht
Easy Curried Yellow Lentil Stew
Creamy Vegan Roasted Butternut Squash Soup
Easy Vegan Green Split Pea Soup
Creamy Spaghetti Squash Soup with Leeks & Fennel
Delicata Squash Soup with 5-Spice
Hearty Curried Mung Bean Soup
Tofu Bourguignon (Vegan Beef Bourguignon)
Vegan Summer Veggie Chili

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