Carrot Fennel Soup

A flavorful and aromatic soup featuring carrots, fennel, and chickpeas, enhanced with spices and miso.

By @bakedbymelissa

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 leeks
• 1 tablespoon avocado oil
• 0 leeks
• 3 celery stalks
• 1 large carrot
• 2 fennel bulbs
• 5 garlic cloves
• 1 teaspoon salt
• 0 black pepper
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 can chickpeas
• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 0.5 cup vegetable broth
• 0.25 cup chopped parsley
• 1 garlic clove

Instructions

1. Slice the leek lengthwise, then chop. Rinse off any sand.
2. Heat the avocado oil in a large pot and add the leeks.
3. Let the leeks cook while you chop the celery, about 2 minutes, then add the celery to the pot.
4. Chop the carrot to be about the same size as the celery and add to the pot.
5. Cut the fronds off the fennel and peel off the top layer. Chop the bulb and add it to the pot.
6. Let everything cook for about 5 minutes, then stir in 5 cloves of grated garlic, salt, a few turns of pepper, cumin, turmeric, and garlic powder.
7. Add the chickpeas to the pot, then pour in the broth.
8. Cover and bring to a low simmer.
9. Add the miso to a small bowl and ladle ½ cup of broth into the bowl. Whisk the miso together into the broth, then pour the miso mixture into the soup along with the parsley.
10. Grate one more garlic clove into the soup, then cover again and cook for 15 more minutes over medium-low heat. Keep covered on low until you’re ready to serve.