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1
Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, and a pinch of salt and saute until golden, about 4 minutes.
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2
Stir in the carrots, orange zest, cumin, cinnamon, allspice, red pepper flakes, and 1/4 teaspoon of salt and saute until well combined.
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3
Pour in 1/2 cup of the broth and cook until the liquid is reduced by half.
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4
Add the remaining 7 1/2 cups broth and another 1/4 teaspoon salt and cook until the carrots are tender, about 20 minutes.
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5
In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture.
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6
If need be, add additional liquid to reach the desired thickness.
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7
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.
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8
Do a FASS check.
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9
Does it need a squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup?
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10
Serve garnished with a drizzle of the Cashew Cream.
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11
With a little rearranging, you can create a carrot, coconut, and curry soup.
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12
Omit the chopped fennel, red pepper flakes, and allspice and add 1 teaspoon of curry powder with the cinnamon and cumin.
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13
At the end of the cooking process, stir in 1 cup of coconut milk before blending, then do a FASS check; youll probably want to add an extra pinch of salt and a squeeze of lime.
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14
Put liquid ingredients in the blender first, and then add the solids to blend more efficiently.
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15
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).
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16
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
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17
(per serving)
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18
Calories: 215
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19
Total Fat: 5,5g (0.8g saturated, 3.4g monounsaturated)
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20
Carbohydrates: 40g
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21
Protein: 4g
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22
Fiber: 10g
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23
Sodium: 405mg
