Vegan Carrot Fennel Soup

Vegan Carrot Fennel Soup

If you're sensitive to FODMAPs, you might have discovered that soup is something to avoid. Most soups, particularly those made in restaurants or delis, are packed with onion in the base and often contain a lot of garlic as well. This soup contains no onion or garlic (when you use a low-FODMAP broth). Fennel, with its mild licorice-like taste, pairs beautifully with the sweetness of carrots, making it a fantastic addition to this Vegan Carrot Fennel Soup. (Hint: You'll never miss the onion).

I frequently substitute diced onion in recipes with a smaller quantity of diced fennel bulb. While not completely in the safe zone, fennel bulb has about 7 times less FODMAP content than onion. It also has a similar texture to onion, as well as color, thereby not changing the overall texture or look of a dish.

Vegan Carrot Fennel Soup

This soup is silky and creamy with a relatively light consistency. Carrots take center stage, while a touch of acidity from white wine and white wine vinegar accentuates the sweetness of the cooked carrots. On some evenings, I arrive home late during the cold, dark nights, and this warm bowl of creamy Vegan Carrot Fennel Soup, paired with a slice of toasted sourdough, truly hits the spot.

Vegan Carrot Fennel Soup

With few ingredients, this Vegan Carrot Fennel Soup can be made easily, and in just 45 minutes. It makes a decent quantity, and keeps well in the refrigerater, needing only a short time in the microwave to bring it back to life.

Vegan Carrot Fennel Soup

If you make this vegan, low-FODMAP recipe, please rate it five stars ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so other readers can find it more easily.

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