2 tablespoons butter (or coconut oil)
½ cup chopped white onion
small fennel bulb, cored and chopped
1 pound large carrots, peeled, cut into ½-inch dice (2 cups)
1 (1 inch) piece of fresh ginger, peeled and grated
2 ½ cups vegetable stock
1 tablespoon honey
1 orange zested and juiced (save some zest for garnish)
½ cup plain Greek yogurt (or thick coconut milk)
1 teaspoon cardamom
2 tablespoons fresh mint, chiffonade
Salt and pepper to taste
Melt butter in large saucepan over medium-high heat. Add onion and fennel, cook 2 minutes. Mix in carrots and half of the ginger. Add broth; bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Remove soup from heat and allow to cool. Puree in batches in blender until smooth. Transfer to a pitcher. Stir in honey, remaining ginger, orange juice and zest. Season with salt and pepper. Keep chilled until ready to serve.
Pour soup into glasses or small bowls. Dollop some yogurt (or coconut milk) over the soup and sprinkle generously with cardamom, orange zest and mint.
Recipe courtesy of Chef Alex Lopex, The Food Diva, The Natural Epicurean Academy of Culinary Arts