German-Style Vegan Carrot-Fennel Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, garlic, and fennel seeds and sauté until onions are translucent.
• STEP 2.Add carrots, fennel, vegetable broth, and spices to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots and fennel are tender.
• STEP 3.Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful with hot liquids.
• STEP 4.Return the soup to the pot and heat over low heat. Season with salt and pepper to taste.
• STEP 5.Serve the soup hot, garnished with fresh herbs like parsley or dill. Enjoy with crusty bread on the side.

Cooking Tips

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup.
• Adjust the spices according to your taste preferences. You can add more or less fennel seeds, or even add some cumin or paprika for extra flavor.
• If you don't have an immersion blender or regular blender, you can use a potato masher to roughly mash the soup for a chunkier texture.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of flavor.