Cream of Carrot Soup

Creamy, hearty and flavorful carrot and fennel soup, served with pistachio nuts.

600g carrots (500g after the cleaning / pelleting process)
1 large fennel
3 – 4 Tbsp olive oil
1 red onion, finely chopped
1 chilli (deseeded)
60ml dry red wine
2 Tbsp tomato puree
1l – 1,2l vegetable soup
salt and pepper to taste
100ml vegan cream (optional)
pistachio nuts (for serving)

View the full recipe at Vespresso Cooking →