Call this soup “sunshine in a bowl”! The vibrant color signifies the nutrient density and is sure to lift your spirts and please your taste buds.
Ingredients
- 2 tablespoons coconut oil or other fat
- 1 medium fennel bulb, thinly sliced
- 4 cups sliced carrots (about 1 1/2 pounds)
- 1 garlic clove, roughly chopped
- 4 cups bone broth
- 1/2 teaspoon salt
- 1/3 cup orange juice
- 1/4 cup coconut milk
InSTRUCTIONS
See recipe card below.
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Carrot, Fennel and Orange Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
Scale
- 2 tablespoons coconut oil or other fat
- 1 medium fennel bulb, thinly sliced
- 4 cups sliced carrots (about 1 1/2 pounds)
- 1 garlic clove, roughly chopped
- 4 cups bone broth
- 1/2 teaspoon salt
- 1/3 cup orange juice
- 1/4 cup coconut milk
Instructions
- In a medium saucepan over medium heat, heat oil until shimmering. Add fennel and cook until soft and beginning to color (about 5 minutes).
- Add carrots and garlic and cook, stirring, just until garlic is fragrant (1 minute).
- Add broth and salt. Bring to a boil and then reduce heat to simmer.
- Cover and simmer for about 20 minutes or until carrots are very soft.
- Use an immersion blender or transfer to a canister blender to purée. Stir in orange juice and coconut milk.
- Taste and add more salt if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
This recipe originally published on Gutsy By Nature. All rights reserved.