Bella's Carrot, Orange, and Fennel Soup
ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped fennel
- Sea salt
- 3 pounds carrots, cut into 1-inch pieces
- 1 1/2 teaspoons orange zest
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Pinch of red pepper flakes
- 8 cups Magic Mineral Broth
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon maple syrup
- Cashew Cream for garnish
Studies show that just a carrot a day could cut lung cancer risk in half. That's probably due to their extremely high vitamin A content, which is vital to promoting lung health. They're also rich in beta-carotene (that's what accounts in part for their beautiful orange color), which is associated with preventing lung, mouth, throat, stomach, intestinal, bladder, prostate, and breast cancers.
preparations
Heat the olive oil in a soup pot over medium heat, then add the onion,fennel, and a pinch of salt and sauté until golden, about 4 minutes. Stirin the carrots, orange zest, cumin, cinnamon, allspice, red pepperflakes, and 1/4 teaspoon of salt and sauté until well combined. Pour in1/2 cup of the broth and cook until the liquid is reduced by half. Add the remaining 7 1/2 cups broth and another 1/4 teaspoon saltand cook until the carrots are tender, about 20 minutes. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If need be, add additional liquid to reach the desired thickness.
Return the soup to the pot over low heat, stir in the orange juice, lemon juice, maple syrup, and a pinch of salt, and gently reheat slowly. Do a FASS check. Does it need a squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup?
Serve garnished with a drizzle of the Cashew Cream.
Variation: With a little rearranging, you can create a carrot, coconut, and curry soup. Omit the chopped fennel, red pepper flakes, and allspice and add 1 teaspoon of curry powder with the cinnamon and cumin. At the end of the cooking process, stir in 1 cup of coconut milk before blending, then do a FASS check; you'll probably want to add an extra pinch of salt and a squeeze of lime.
Prep Time: 30 minutes · Cook Time: 35 minutes · Serves 6
Storage: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Per Serving: Calories: 215; Total Fat: 5.5 g (0.8 g saturated, 3.4 g monounsaturated);
Carbohydrates: 40 g; Protein: 4 g; Fiber: 10 g; Sodium: 405 mg
Put liquid ingredients in the blender first, and then add the solids to blend more efficiently. The pressure builds up when blending hot liquids and can blow the lid right off the blender chamber, so always place a dishtowel over the blender lid before you hit the power button to prevent spin art on your kitchen wall (and possibly burns).
Rebecca's Portuguese Water Dog, Bella, is quite possibly the only dog on the planet who prefers carrots to bacon.
