Carrot Soup with Fennel
This aromatic soup targets constipation, wound healing, gas and bloating, and nausea. Cashews are not only a great source of protein, but also contain many important minerals for red blood cell production including copper, magnesium, and iron. We love the kick of ginger, but finished ours with a touch more salt.
1 medium fennel bulb, coarsely chopped
2 tablespoons coconut oil
1 1/2 pounds carrots, sliced
1 garlic clove
1 teaspoon kosher salt
1/3 cup orange juice
2 tablespoons grated fresh ginger
3/4 cup natural cashews
6 cups water, divided
1. Combine all ingredients plus 3 cups of water in a blender or food processor and blend until smooth.
2. Transfer to a large pot, add remaining water, and mix well.
3. Simmer over low heat for 30 minutes, stirring occasionally.
Originally featured in Cooking Through Cancer