(11 votes, average: 4.82 out of 5)
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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.
Ingredients
Scale
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
- 4 medium (2 ounces each) orange or yellow carrots, sliced
- 1 medium (about 11 ounces) fennel bulb, sliced (reserve ½ cup fennel fronds)*
- *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 coconut milk beverage, plain, unsweetened (not canned, i.e., So Delicious Coconut Milk Beverage)
Garnish: (optional)
- 4 teaspoons coconut oil
- 1 teaspoon shredded fresh turmeric
- ¼ cup shaved coconut
- 4 fresh fennel fronds
Instructions
- Heat coconut oil over medium heat in a large, heavy pot.
- Add onions, ginger and turmeric root, and sauté for 4 minutes.
- Add carrots, fennel and fennel fronds, black pepper and salt and sauté for 6 minutes.
- Add broth and water, cover, and cook for 15-20 minutes, until vegetables are very tender.
- 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.
- Makes 4 servings (about 1 ¼ cups each).
- May garnish soup (optional) by filling each bowl with soup, drizzling with 1 teaspoon coconut oil, sprinkling with ¼ teaspoon fresh turmeric, arranging with 1 tablespoon shaved coconut, and 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
