Adapted from Vegetarian Times
Ingredients
- 4 Tbs. olive oil, divided
- 1 small onion, halved and diced (1 cup)
- 1/2 small fennel bulb, halved and thinly sliced (1/2 cup)
- 1 clove garlic, minced (1 tsp.)
- 11/2 lb. carrots, sliced
- 3 cups low-sodium vegetable broth
- 1 cup fresh orange juice
- 1/2 cup coconut milk
- 1/2 cup minced radishes
Preparation
1 | Heat 2 Tbs. oil in saucepan over medium heat. Add onion, fennel, and garlic, and cook 5 minutes. Add carrots and cook 5 minutes, lowering heat to prevent browning.
2 | Add broth and orange juice, and simmer 10 minutes, or until carrots are just tender. Add coconut milk, season with salt and pepper simmer 10 minutes more.
3 | Transfer soup to blender, and process until smooth. Serve hot or cold, drizzled with remaining 2 Tbs. oil and sprinkled with radishes
2 | Add broth and orange juice, and simmer 10 minutes, or until carrots are just tender. Add coconut milk, season with salt and pepper simmer 10 minutes more.
3 | Transfer soup to blender, and process until smooth. Serve hot or cold, drizzled with remaining 2 Tbs. oil and sprinkled with radishes
