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Carrot Soup with Fennel

This soup is a great option for lunch—it’s soothing and aromatic. The cashews not only help you feel sated, but they contain iron and minerals that can help red blood cell production.

Serves 4-6

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.