Fresh Fennel and Bell Peppers! Fennel Carrot Soup Every kitchen needs a standard soup that can be served warm or cold (depending upon the weather), comes together without a lot of fuss and tastes great. This one is loaded with the cancer fighting cartenoids found in red vegetables. Flavorful fennel shares its own anticancer, anti-inflammatory favors.  Each large bowl is perfect as an appetizer or light lunch. 

Fennel and Carrot Soup

Servings: 8
Preparation Time: 15 minutes


1 onion chopped
1 teaspoon organic butter
1 fennel bulb
2 carrots
1 sweet potato
1  red or orange pepper
1 L vegetable stock
1 tbsp honey


  1. Sweat onion in butter, stir in chopped fennel, chopped carrots, and peeled, chopped sweet potato.
  2. Add vegetable stock and honey. Simmer for 30 minutes until vegetables are soft.
  3. Use a puree wand to puree until smooth.
  4. Serve warm or chill as a cold soup.
  5. Salt and pepper to taste.

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