Simple blended soups are pure comfort, yet they are as elegant and pretty as can be. This nutrient-packed soup is made of fresh onion, ginger, turmeric, carrots and fennel bulbs and tops, with a touch of coconut. It is robust in flavor, but light in calories, fat, and carbs. This gluten-free, vegan Fennel Carrot Soup with Ginger and Turmeric won’t weigh you down!

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!

Fennel Carrot Soup with Ginger and Turmeric

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 12 minutes
• Cook Time: 26 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

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.

Ingredients

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

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 teaspoon coconut oil, sprinkling with ¼ teaspoon fresh turmeric, arranging with 1 tablespoon shaved coconut, and fresh fennel fronds.

• 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

Keywords: carrot soup, fennel soup, vegan soup, best vegan soup, turmeric soup

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For other delicious, plant-based soup recipes, check out some of my favorites:

Smoky Chili with Sweet Potatoes
French Wild Rice Vegetable Soup
Tortilla Soup
Instant Pot Vegetable Barley Soup

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