Curried Tomato Fennel Detox Soup


  • 1 Tbsp. coconut oil
  • 1 onion, chopped
  • 1/2 bulb fennel, chopped
  • 4 cloves garlic, minced
  • 1 inch knob fresh ginger, peeled and chopped
  • 3 c. chopped tomatoes
  • 1 28 oz. can fire roasted, diced tomatoes, un-drained
  • 2 c. vegetable broth
  • 1 Tbsp. turmeric powder
  • 1/2 Tbsp. to 1 Tbsp. curry powder, depending on taste
  • 1/2 tsp. to 1 tsp. sea salt, depending on taste
  • 1/4 tsp. fresh ground pepper, plus more for garnish
  • 2 Tbsp. apple cider vinegar
  • 2 medjool dates, pit removed
  • Handful fresh parsley or cilantro, chopped

    Preparation Instructions

    1. Heat the coconut oil over medium-high heat. Add the onions and fennel, cook 5 minutes.
    2. Add garlic and ginger. Cook an additional 1 minute. 
    3. Stir in chopped tomatoes and cook until soft, 5-10 minutes.
    4. Add fire roasted, diced tomatoes, vegetable broth, turmeric, curry, salt and pepper; bring to a boil, reduce heat and simmer for 10 minutes. 
    5. Stir in cider vinegar. 
    6. Add medjool dates and 1/2 cup tomato mixture to a blender or Magic Bullet and puree; stir into tomato mixture, 1 Tbsp at a time until the sweetness reduces the acidity, to taste. 
    7. Top each bowl with fresh, chopped parsley, lots of fresh ground pepper and additional turmeric. 
    8. Serves 4
    Recipe by Dawn Hutchins

    Recipe by Dawn Hutchins

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