Roasted Fennel and Carrot Soup

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
6 servings
Fat
14% 9Saturated
6% 1Trans
- 0Monounsaturated
- 7Polyunsaturated
- 1Carbs
6% 18Carbs (net)
- 15Fiber
13% 3Sugars
- 11Sugars, added
- 6Protein
3% 1Cholesterol
- 0Sodium
14% 332Calcium
4% 41Magnesium
4% 15Potassium
8% 359Iron
3% 0Zinc
3% 0Phosphorus
6% 43Vitamin A
89% 802Vitamin C
10% 9Thiamin (B1)
6% 0Riboflavin (B2)
5% 0Niacin (B3)
6% 1Vitamin B6
13% 0Folate equivalent (total)
6% 24Folate (food)
- 24Folic acid
- 0Vitamin B12
- 0Vitamin D
- 0Vitamin E
13% 2Vitamin K
16% 19
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