Twist on the classic carrot and coriander soup to make this mild but very fragrant and creamy soup, upgraded with bone broth & turmeric, for gut healing and anti-inflammatory properties. Make it even better topping it with coconut yoghurt!
Carrot and coriander soup is a classic here in the UK. I do love a good home-made C&C but I wanted to experiment with new flavours. Fennel is relatively easy to find but not very commonly used and I can’t understand why as it’s very easy to cook with and it brings a lot of flavour to any recipe.
Add in bone broth and turmeric and you’ve got a superfood soup, or super-soup, as I like to call it 🙂
Recipe is very simple and you can do larger batches to have a heart-warming bowl of soup at the ready for busy weekdays.
Fragrant carrot and fennel soup recipe
Cooking time: 20 min | Preparation time: 5 min | Servings: 2
Dietary information: Gluten-free, dairy-free, sugar-free, paleo.
- 3 medium – carrots, chopped
- 1/2 large – fennel, chopped
- 2 cloves – garlic, peeled & crushed
- 1 tbsp – coconut oil
- 1 tsp – ground cloves
- 1 tsp – turmeric powder
- 1 cup – bone broth (can be replaced with chicken, vegetable broth or simply water, but it’s what makes this a super-soup)
- salt & pepper to taste
- *Optional: 1 coconut yoghurt (I like Coyo)
- Heat the coconut oil in a saucepan or stockpot. Lightly fry the garlic with the spices, salt and pepper to open up the flavour. Stir and let it cook for 1 minute, you want it to be very fragrant but the garlic should not get browned.
- Add the chopped carrots and fennel and coat them well with the oil which should be bright yellow at this point.
- Pour the bone broth and add boiling water until all the veggies are just covered but not floating.
- Bring the pot to a boil and then simmer for 20 min or until the carrots are fork-tender.
- Taste for salt (you may need more if you are not using broth) and rectify if needed.
- Transfer to a blender (bowl plus hand mixer works too) and blitz until there are no more chunks and you’ve got a thick creamy soup.
Serve into individual bowls topping the soup with 1/2 coconut yoghurt, and allow each person to stir it all together or not! I have most of the yoghurt on its own – oops!