Prep Time
5 minutes
Cooking Time
25 minutes
Yields
4 servings
Ingredients
1 tbsp Extra Virgin Olive Oil
1 Yellow Onion (medium, diced)
3 Garlic (clove, minced)
1 tbsp Ginger (fresh, minced)
3 Carrot (medium, peeled, chopped)
1/2 bulb Fennel (medium, chopped)
1 Apple (peeled, chopped)
4 cups Chicken Broth, Low Sodium
1/2 tsp Sea Salt
Directions
In a large saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent, about three to five minutes.
Add the garlic and ginger and cook until fragrant, about one minute. Add the remaining ingredients and bring to a boil. Simmer for 20 minutes, or until the carrots are fork tender.
Transfer soup to a blender, or use an immersion blender, and blend until smooth. Divide evenly between bowls, and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
Serving size: One serving size is equal to approximately one cup.
Additional Toppings: Top with your choice of cooked protein. Fresh herbs like dill, parsley, or fronds from the fennel.