Vegan Carrot Fennel Soup with Coconut Milk

2018-06-04 15:06 #0 by: Evelina


  • 1 lb carrots
  • Fennel
  • Yellow Onion
  • Parsnip
  • Coconut milk
  • Veggie broth cubes
  • 1 tsp cumin
  • pinch of cardamom 
  • Salt


  • Pumpkin seeds 
  • Chilli flakes 
  • Rye bread


  1. Take a pound of carrots, and one parsnip. Peel and chop. 
  2. Chop fennel and yellow onion. 
  3. Place the veggies  in a big pot with coconut oil and fry on low to med heat for 7 to 10 min. 
  4. Add spices and stir. 
  5. Add 3 cups water and veggie broth cubes. 
  6. Cook for 40 min. 
  7. Blend ingredients in a blender and with a blender stick. 
  8. Add coconut milk. 
  9. Serve, topped with pumpkin seeds!
2018-06-04 15:07 #1 by: Evelina

Im making this right now, so ill have to add a photo in a bit Laughing

2018-06-04 16:47 #2 by: Evelina

Here it is! Right after the photo, I added more chili flakes 🌶🥕🥥

2018-06-05 14:55 #3 by: jordan

That looks really nice Evelina! Did the soup end up having a spicier taste after the flakes were added?

2018-06-05 15:06 #4 by: Evelina

Only a bit! I had the soup again today and it even tastes good when it is cold Glad

2018-06-05 15:25 #5 by: Leia

This looks delicious!!In love 

All the best, Leia

Host of  Gluten-Free Living | News  | English Language Heart

2018-06-09 09:12 #6 by: Granja Del Toro

Sounds delicious. I think i have to test it some day, but then i have to skip the onion since my stomach do not get to happy of onions.