Ingredients:
1 tablespoon coconut oil
1 medium fennel bulb, thinly sliced
1 large garlic clove, finely minced
1½ pounds carrots, chopped
5 cups filtered water
½ teaspoon sea salt
⅓ cup plain unsweetened coconut yogurt
2–3 drops Fennel Vitality essential oil
Freshly ground black pepper, to taste
Heat oil over medium heat in a heavy
saucepan or soup pot.
• Add fennel and cook, stirring until
softened (about 3 minutes); do not
brown.
• Add the carrots and garlic; cook
another minute.
• Pour in water and season with salt.
• Bring to a boil; then lower heat and
simmer covered until carrots are
tender (about 20–25 minutes).
• Remove soup from heat and purée it
in batches in a high speed blender or
with an immersion blender.
• Stir in coconut yogurt and Fennel
Vitality essential oil and season with
more salt and pepper to taste.
• Garnish with fennel fronds if desired
and serve warm.