Carrot Fennel Soup

It's soup season! 🥣 This quick and nutritious carrot and fennel soup with bone broth is the perfect little pick-me-up on a gloomy fall day.

Serves: 4

Ingredients:

• 1 T. Extra Virgin Olive Oil

• 1 Yellow Onion (medium, diced)

• 3 Garlic Cloves (minced)

• 1 T. Ginger (fresh, minced)

• 3 Carrot (medium, chopped)

• 1/2 bulb Fennel (medium, chopped)

• 1 Apple (peeled, chopped)

• 4 c. Organic Chicken Bone Broth

• 1 t. Sea Salt

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Directions:

1. In a large saucepan, heat the 1tbsp oil over medium-high heat. Add one diced yellow onion and cook until translucent, about three to five minutes.

2. Add the minced garlic and ginger and cook until fragrant, about one minute.

3. Add in carrots, fennel, apple, bone broth, and bring to a boil. Simmer for 20 minutes or until the carrots are fork-tender.

4. Transfer soup to a blender, or use an immersion blender, and blend until smooth.

5. Divide evenly between bowls and top with your favorite dairy-free cheese and pumpkin seeds. Enjoy!