carrot & fennel vegan soup

hungry? eat this for a week. bah it’s so good. and easy. and perfect in every way.

carrot fennel onion vegan soup

one night, after a long day and the gym, i came home to this. darren is such an angel sometimes. i still can’t stop talking about how good it is. and healthy. it’s so simple and pure that i gave a couple tablespoons of leftovers to toshi. what dog can’t handle carrots, fennel, and onion? toshi. toshi can’t.

vegan carrot fennel salad

roasted carrot, fennel, and onion soup inspired by art and lemons

1 yellow onion, chopped

1 fennel bulb, chopped – save fronds for garnish

1.5 lbs carrots, chopped – make sure you chop each vegetable the same size so they cook at the same rate

6 cups vegetable stock

2 tablespoons fresh parsley

1 sprig fresh thyme leaves

1 teaspoon sea salt

1 teaspoon lemon juice or apple cider vinegar

pepper to taste

fennel frond or green onion for garnish

1. heat the oven to 425°f and line a baking sheet with foil.

2. roast vegetables for 20-30 minutes or until tender.

3. turn the broiler on and wait until the vegetables have just a bit of char on them.

4. add vegetables to a large pot with the stock, parsley, thyme, and salt and bring to a boil.

5. add the lemon juice and let the soup cool down.

6. blend the soup to a creamy consistency.

7. return to the pot to warm, and serve with garnish. i used green onion the second day i ate it.


One comment

  1. yeah !!!! I’m glad you’re back

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