Roasted Fennel and Carrot Soup

See full recipe on: Kitchen Daily

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9 Ingredients

8 large carrots dice
2 large fennel bulb, large dice and reserve some fronds for garnish
1 large yellow onion, sliced
1 tsp fennel seeds (optional)
2 tsp salt, divided
4 Tbsp olive oil, divided
cracked pepper
2 Tbsp honey
2 Tbsp lime juice (add 1 tablespoon first, taste and then see if you need more)

Preparation Instructions on Kitchen Daily

Nutrition

152

8% daily value

servings

vegetarian, dairy-free, gluten-free

Fat 

14%

9
                 
Saturated

6%

1
                 
Trans

-

0
                 
Monounsaturated

-

7
                 
Polyunsaturated

-

1
                 
Carbs 

6%

18
                 
Carbs (net)

-

15
                 
Fiber

13%

3
                 
Sugars

-

11
                 
Sugars, added

-

6
                 
Protein

3%

1
                 
Cholesterol

-

0
                 
Sodium

14%

332
                 
Calcium

4%

41
                 
Magnesium

4%

15
                 
Potassium

8%

359
                 
Iron

3%

0
                 
Zinc

3%

0
                 
Phosphorus

6%

43
                 
Vitamin A

89%

802
                 
Vitamin C

10%

9
                 
Thiamin (B1)

6%

0
                 
Riboflavin (B2)

5%

0
                 
Niacin (B3)

6%

1
                 
Vitamin B6

13%

0
                 
Folate equivalent (total)

6%

24
                 
Folate (food)

-

24
                 
Folic acid

-

0
                 
Vitamin B12

-

0
                 
Vitamin D

-

0
                 
Vitamin E

13%

2
                 
Vitamin K

16%

19

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