Apple, Carrot, Ginger, & Fennel Soup
A delicate combination of winter flavors. Apples contain cell protective plant chemicals called flavonoids, which act as antioxidants by scavenging free radicals that are destructive to your genes and by supporting normal inflammation control.
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Ingredients
-
2
tbsp
Extra Virgin Olive Oil
-
1/2
tsp
Fresh Ginger Minced
-
1
cup
Onion Diced
-
1
cup
Fennel Chopped
-
3
lbs
Carrots Diced
-
1
cup
Apple Diced
-
1/4
tsp
Cumin
-
1/4
tsp
Cinnamon
-
1/4
tsp
Allspice
-
7
cups
Vegetable Broth Low sodium
-
1/2
cup
Orange Juice
-
2
tsp
Lemon Juice
-
Salt to taste
Instructions
-
Heat the olive oil in a soup pot over medium heat.
-
Add onion and fennel and sauté until golden.
-
Add carrot, cumin, cinnamon, allspice and sauté until well combined.
-
Pour in 1 cup of broth and reduce by half.
-
Add the remaining 6 cups of broth and cook until carrots are tender (about 20 minutes).
-
Add orange juice, lemon juice and a pinch of salt. Stir to combine.
-
Serve warm.
-
Tip: If a smoother consistency is desired, pulse cooked soup in a blender before serving.
Nutrition Info
-
Calories:
-
195
-
Total Fat:
-
5g
-
Sodium:
-
330mg
-
Potassium:
-
890mg
-
Total Carbohydrate:
-
35g
-
Dietary Fiber:
-
9g
-
Protein:
-
3g
-
Heat the olive oil in a soup pot over medium heat.
-
Add onion and fennel and sauté until golden.
-
Add carrot, cumin, cinnamon, allspice and sauté until well combined.
-
Pour in 1 cup of broth and reduce by half.
-
Add the remaining 6 cups of broth and cook until carrots are tender (about 20 minutes).
-
Add orange juice, lemon juice and a pinch of salt. Stir to combine.
-
Serve warm.
-
Tip: If a smoother consistency is desired, pulse cooked soup in a blender before serving.
Nutrition Info
- Calories:
- 195
- Total Fat:
- 5g
- Sodium:
- 330mg
- Potassium:
- 890mg
- Total Carbohydrate:
- 35g
- Dietary Fiber:
- 9g
- Protein:
- 3g