Name: Carrot, Fennel and Orange Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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

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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