Soup Carrot Fennel
Ingredients
¼ C. diced onion
1 clove garlic pressed
2 Carrots diced
2 tsp of fennel seeds
Freshly ground pepper
⅓ tsp Himalayan salt
Fresh thyme leaves or grated lime for garnish
Preparation
Sauté the onion add the garlic then the carrot. Add sufficient water to come 2 inches above the ingredients. Allow it to cook until the carrots are soft. Taste and season. Serve with crispy spelt toast.
