Vegan Creamy Carrot Fennel Soup
Ingredients
•1 Tbsp coconut oil
•4 cups chopped carrots
•2 fennel bulb, chopped
•1 medium yellow onion, chopped
•2 clove minced garlic
•3 cups veggie broth
•1/2 tsp fresh thyme
•1/4 tsp salt
•1/2 tsp pepper
•1 cup unsweetened almond milk (I like using Almond Breeze Unsweetened Original – Coconut milk may be nice with it too)
Directions
1.In a large soup pot, melt coconut oil on medium-high heat
2.Add carrots, fennel, and onion and garlic sauté for 8 minutes or until onions are cooked and carrots are crisp-tender
3.Add broth, cover and bring to a boil
4.Reduce heat and simmer 10 minutes
5.Stir in thyme, salt, pepper and milk
6.Pour soup into a large blender and process until smooth
Makes 8 cups, or 8-10 servings of creamy delicious soup!
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Vegan Creamy Carrot Fennel Soup
