Carrot Fennel Soup

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


  1. In a large pot, heat 1 tbsp olive oil over med. Heat and cook the vegetables for 5-6 minutes.
  2. Add the rest of the ingredients and bring to a boil
  3. Reduce heat and simmer for 20 minutes or until vegetables are well cooked
  4. Pour into blender or use hand blender to puree.


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