Bellas Carrot, Orange, and Fennel Soup

• 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 (page 54)
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon maple syrup
• Cashew Cream (page 180), for garnish

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

extravirgin olive oil, yellow onion, fennel, salt, carrots, orange zest, ground cumin, ground cinnamon, ground allspice, red pepper, freshly squeezed orange juice, freshly squeezed lemon juice, maple syrup, cream

Taken from www.epicurious.com/recipes/food/views/bella-s-carrot-orange-and-fennel-soup-379202 (may not work)