Recipe: Creamy Vegan Carrot Fennel Soup

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 medium fennel bulb, thinly sliced
  • 1 large garlic clove, finely minced
  • 1 ½ pounds carrots, chopped
  • 5 cups filtered water
  • ½ teaspoon sea salt
  • 1/3 cup plain unsweetened coconut yogurt
  • 2-3 drop Fennel Vitality essential oil
  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. Heat oil over medium heat in a heavy saucepan or soup box.
  2. Add fennel and cook, stirring until softened (about 3 minutes); do not brown.
  3. Add the carrots and garlic; cook another minute.
  4. Pour in water and season with salt.
  5. Bring to a boil, then lower heat and simmer covered until carrots are tender (about 20-25 minutes).
  6. Remove soup from heat and puree it in batches in a high speed blender or with an immersion blender.
  7. Stir in coconut yogurt and Fennel Vitality essential oil and season with more salt and pepper to taste.
  8. Garnish with fennel fronds if desired and serve warm.

By Sylvie Shirazi of Gourmande in the Kitchen

From Essential Edge January 2017

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