If you haven’t used fennel root before, this is a great way to fall in love with the flavor. This is a light and delicious soup. Serve with a loaf of 100% whole wheat bread for a light and delicious meal.
Carrot Fennel Soup
1 lb. carrots, peeled and sliced
1 fennel bulb, minced
1 med. Potato, cubed
1 clove garlic, minced
1-2 stalks celery, sliced
5 cups yummy vegetable broth
1 honey crisp apple, chopped
Salt and pepper to taste
Cinnamon to taste
- In a large pot, heat 1 tbsp olive oil over med. Heat and cook the vegetables for 5-6 minutes.
- Add the rest of the ingredients and bring to a boil
- Reduce heat and simmer for 20 minutes or until vegetables are well cooked
- Pour into blender or use hand blender to puree.