Fennel and Carrot Soup

This aromatic Fennel and Carrot Soup is a delightful blend of sweet and savory flavors, perfect for a light yet satisfying meal. Infused with Moroccan spices, it offers a warm, comforting experience that is entirely dairy-free.

Ingredients

• Fennel bulb - 1 medium, chopped
• Carrots - 2 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 500 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground ginger - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic, sauté for 3-4 minutes until softened.
3. Stir in the chopped fennel and diced carrots, cooking for another 5 minutes.
4. Sprinkle in cumin, coriander, ginger, salt, and pepper; stir well to coat the vegetables.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
7. Using an immersion blender, puree the soup until smooth. (Alternatively, transfer to a blender in batches.)
8. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants and anti-inflammatory properties from fennel and carrots.

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