Carrot, Fennel & Coconut Soup

Maureen Martone

This sensational soup is easily adaptable to serve as an appetizer or the main entrée. When serving as an appetizer, stick with the original recipe.   To serve as the main entrée, make this soup heartier by adding cooked, shredded chicken or turkey and using the matching broth.  Coconut milk makes the creamy version “Paleo-friendly.”  Every variation I have tried yields the same result:  DELICIOUS!

Fabulous hot or cold!  So, you will want to make a double batch.  Keep individual servings in the frig to grab quick for “Lunch on the Run!”  Having healthy leftovers that do not require re-heating is the smart way to avoid succumbing to having to buy lunch “out” or sacrificing good nutrition.

 

Ingredients:

1 lb.          Baby Carrots

1 bulb       Fennel, chopped

1/3 c.        Onion, chopped

1 clove      Garlic, pressed

2½ c.       Vegetable, chicken, or turkey broth

½ tsp.      Thyme (dried)

1/8 tsp.     Sea Salt

¼ tsp.       White Pepper, freshly ground

½ c.          Coconut Milk

1 T.            Coconut Oil

 

Steps:

  1. Melt the coconut oil in a large stockpot over medium heat.
  2. Add carrots, fennel, and onion; sauté until onions are cooked and carrots are tender-crisp.
  3. Press garlic into the pot of veggies & stir 1 minute.
  4. Add broth, thyme, salt & pepper. Cover and bring to a boil.
  5. Reduce heat, uncover, and simmer 10 minutes or until carrots are tender.
  6. Optional: Blend the coconut milk before whisking into the soup.
  7. In a Vita-Mix blender, puree on LOW speed. Do not whip on high speed or the soup will become “fluffy” like mousse!
  8. Optional: add fully cooked, shredded chicken or turkey.
  9. Garnish: Fresh thyme.

 

Prep Time:    5 minutes

Cook Time:  20 minutes

Yields:   4 servings