Plant-Based Caramelized Carrot Soup with Fennel
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Chop 1 1/2lb. carrots and 1/2 large yellow onion.
Add the carrots and onion to a pot along with 1/4c vegetable stock. Cook until the onion softens, stirring occasionally, around 8 minutes.
Add 3c carrot juice, 1/2c vegetable stock, 1/2c chopped cilantro, 1T cumin, 1T fennel seeds, and 2T lemon juice. Boil then let simmer 15 minutes.
Meanwhile toast 1/2c sliced almonds over medium-low heat.
Transfer to a food processor and blend until smooth￼.
Serve the soup topped with the toasted almonds and additional cilantro. Enjoy!
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Recipe developer behind The Plant-Based Catholic
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