Carrot and Fennel Soup Recipe

22 June 2018
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There’s nothing like some warm, savoury soup to dispel the winter blues, and this vegan carrot and fennel soup is perfect on a frosty day, as well as being great for your eyes.

That’s because the beta-carotene in carrots helps protect the cells that make up your eyes. So, unless you plan on deep-frying them, adding carrots to any recipe or meal is a good idea when it comes to eye health.

Luckily for you, this soup isn’t only good and good for your eyes, it’s super easy to make and can be prepared and served in under 30 minutes.

Recipe Type: 
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Serves: 8 cups

Carrot & Fennel Soup

1 tablespoon coconut oil.

4 cups chopped carrots.
2 fennel bulbs, chopped.
1 medium yellow onion, chopped.
2 cloves minced garlic.
3 cups vegetable broth (preferably homemade).
½ teaspoon fresh thyme.
¼ teaspoon Himalayan rock salt.
½ teaspoon pepper.
1 cup unsweetened non-dairy milk.


  1. In a large soup pot, melt coconut oil on medium-high heat.
  2. Add carrots, fennel, and onion and garlic sauté for 8 minutes or until onions are cooked and carrots are crisp-tender.
  3. Add broth, cover and bring to a boil.
  4. Reduce heat and simmer 10 minutes.
  5. Stir in thyme, salt, pepper and milk.
  6. Pour soup into a large blender and process until smooth.
  7. Serve and enjoy!

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