We hope you fall in love with the rich orange color and rustic texture of this soup as much as we have. The ginger, fennel, and hint of orange mix to produce an alluring aroma, and it tastes even better. Keeps in the refrigerator for up to three days.
Targeted Side Effects: Constipation, wound healing, gas and bloating, nausea
High in vitamin A and a good source of vitamin C and iron
Calories: 250; Total Fat: 19 g; Saturated Fat: 7 g; Total Carbohydrates: 24 g; Fiber: 5 g Protein: 7 g
blender or food processor
1 medium fennel bulb, coarsely chopped
2 tablespoons coconut oil
1½ pounds carrots, sliced
1 clove garlic
1 teaspoon kosher salt
⅓ cup orange juice
2 tablespoons grated fresh ginger
¾ cup natural cashews
6 cups water, divided
1. In blender or food processor, combine all ingredients and 3 cups of water and process until smooth.
2. Transfer to a large pot, add remaining water, and mix well.
3. Simmer over low heat for 30 minutes.
Health Tip 101: Cashews, in addition to being a good source of protein, contain many helpful minerals for red blood cell production, including copper, magnesium, and iron.
Carrot Soup with Fennel