Flavorful ginger and ground coriander balance the sweetness of carrot and fennel in this healthy, fat-free soup. This easy, vegan gluten-free recipe celebrates spring produce but is a must-have for fighting winter's viruses.
EASY Servings: 6 Ready In: 30 minutes
1 medium fennel bulb
2 inches ginger root ( 2-3 tbsp chopped)
2 tsp ground coriander
2 pounds carrots
2 sprigs fresh thyme
4-6 cups vegetable stock
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To prepare the soup: Separate the fennel bulb from the fronds. Use a peeler to peel just a layer of skin off the fennel. Trim the root and remove the core. Chop the fennel.
Pluck a few fennel fronds for garnishing the finished soup.
Use a spoon to peel the skin off the ginger. Chop the ginger
Sweat the fennel, ginger, and coriander in 1 cup of the vegetable stock until aromatic and onions are translucent, about 10 minutes over medium heat.
While the fennel and onions sweat, peel and dice carrots and chop the shallot
Add the carrots, shallot, bay leaf, thyme, and 3 cups vegetable stock to the fennel.
Cover and simmer. Cook until carrots can be mashed, about 10-15 minutes
Remove bay leaf and thyme stem
Purée until smooth. Add more vegetable stock, as needed, to reach a smooth consistency. Taste and adjust seasoning as needed.
Garnish with fennel fronds to serve
Tips: You can save the fennel stalks for vegetable stock. Simply put into a plastic bag and keep in your freezer. Add to the bag other vegetable scraps like asparagus ends, mushroom stems, and celery leaves. When you have a full bag, make a batch of vegetable by simmering everything in 6 cups of filtered water for about 30 minutes.
Yield: 12 cups
Serving size: 1/6 of a recipe (about 2 cups).
Calories From Fat (3%) 5.36
% Daily Value
Total Fat 0.64g <1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 339.36mg 14%
Potassium 1101.06mg 31%
Total Carbohydrates 40.08g 13%
Fiber 9.85g 39%
Protein 5.27g 11%
Calcium 24.32mg 2%
Iron 125.54mg 697%
Vitamin A IU
Vitamin C 1.53mg 3