Apple, Carrot, Ginger, & Fennel Soup
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.
- 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
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.
Tip: If a smoother consistency is desired, pulse cooked soup in a blender before serving.
- Total Fat:
- Total Carbohydrate:
- Dietary Fiber: