Apple, Carrot, Ginger, & Fennel Soup - Cancer Nutrition Consortium

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1/2 tsp Fresh Ginger Minced
• 1 cup Onion Diced
• 1 cup Fennel Chopped
• 3 lbs Carrots Diced
• 1 cup Apple Diced
• 1/4 tsp Cumin
• 1/4 tsp Cinnamon
• 1/4 tsp Allspice
• 7 cups Vegetable Broth Low sodium
• 1/2 cup Orange Juice
• 2 tsp Lemon Juice
• Salt to taste
• Heat the olive oil in a soup pot over medium heat.
• Add onion and fennel and sauté until golden.
• Add carrot, cumin, cinnamon, allspice and sauté until well combined.
• Pour in 1 cup of broth and reduce by half.
• Add the remaining 6 cups of broth and cook until carrots are tender (about 20 minutes).
• Add orange juice, lemon juice and a pinch of salt. Stir to combine.
• Serve warm.
• Tip: If a smoother consistency is desired, pulse cooked soup in a blender before serving.