Tomato & Fennel Soup

Tomatoes, carrots, and fennel create a hearty meal that’s rich and savory.

Makes 3 cups. Serving size 2 cups.

INGREDIENTS:
1 tablespoon olive oil
3/4 cup onion, diced
2 teaspoon garlic, minced (about 2 cloves)
2 cups fennel, diced
1/4 teaspoon fennel seeds
1/3 cup carrot, diced
2 cups tomato, diced
2 cups purified water
1/4 teaspoon salt
1/8 teaspoon pepper.

DIRECTIONS:

• In a medium stockpot, heat olive oil over medium heat. Add onion and garlic and cook until onion is translucent and garlic is fragrant, about 4 minutes.

• Add fennel, fennel seeds, and carrot, and cook until fennel is fragrant, about 2 minutes.

• Add tomatoes and water, increase heat, and bring to a boil. Reduce heat and simmer for 20 minutes.

• Carefully transfer contents of pot to blender. Purée until smooth, about 30 seconds. Taste and season with salt and pepper, and blend briefly to combine.