Carrot Apple Fennel Soup
This delicious, creamy, and warming soup is full of heart healthy ingredients! It also is Paleo and Vegan, making it a perfect dish for the holidays to cater to guests with different dietary needs.
Servings: 6
Calories: 144kcal
Ingredients
- 1/2 cup cashews soaked overnight
- 1 tablespoon olive oil
- 1 large fennel bulb
- 1 1/2 pounds carrots peeled and sliced
- 1 apple large, peeled and chopped
- 5-6 cups water
- 1 tablespoon vegetable bouillon I like Rapunzel
- 2 tablespoons ginger freshly grated
- 1 tablespoon lemon juice
- sea salt and black pepper to taste
- hemp seeds and fennel fronds to garnish, optional
Instructions
- Soak cashews in water overnight, and drain to use. If you don't have time for this step, you can pour boiling water over the cashews and let soak for 1 hour.
- Add olive oil to a soup pot, and heat over medium high heat. Chop fennel bulb roughly, and saute in the olive oil until it is lightly browned (about 5-7 minutes).
- Meanwhile, chop apples and carrots. Once fennel is softened, add apples and carrots, and then water and vegetable bouillon. Bring to a boil, and then reduce heat to medium and simmer until the carrots and apples are softened, about 20 minutes.
- Add soup mixture and cashews (drained) to a blender, and blend until very smooth. This might have to be done in 2 batches.
- Return soup to pot, and add grated ginger and lemon juice. Season with sea salt and black pepper.
- Garnish with fennel fronds and hemp seeds, for extra earthy flavor and protein.
Notes
If you have time, I recommend soaking the cashews overnight in cold water. Soaking nuts removes the phytic acid, making them easier to digest. Phytic acid binds to nutrients, making it difficult for some people to absorb nutrients.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 475mg | Fiber: 4g | Sugar: 9g | Vitamin A: 18960IU | Vitamin C: 9.1mg | Calcium: 49mg | Iron: 1.1mg