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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.

  • Serves: 6

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

  1. Heat the olive oil in a soup pot over medium heat.

  2. Add onion and fennel and sauté until golden.

  3. Add carrot, cumin, cinnamon, allspice and sauté until well combined.

  4. Pour in 1 cup of broth and reduce by half.

  5. Add the remaining 6 cups of broth and cook until carrots are tender (about 20 minutes).

  6. Add orange juice, lemon juice and a pinch of salt. Stir to combine.

  7. Serve warm.

  8. 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
The Sidney Kimmel Comprehensive Cancer Center at Johns Hopkins