Carrot & Fennel Soup

Carrots are sweet and heating. They pacify kapha and stimulate pitta if eaten in excess. Carrots detoxify the body, enhance digestion and have laxative properties.They purify the blood, benefit the lungs, strengthen the spleen/pancreas, and improve liver function. Fennel seeds are also good for digestion and are commonly used to remove flatulence in babies and adults alike.

Fennel, holds a special role in digestion. Because of its cooling and sweet properties, it specifically strengthens and warms Agni (the digestive fire) without provoking pitta. The fennel bulb is rich in Vitamin C and is high in fibre so it is very helpful for digestion.And as a Tridoshic herb, fennel is also balancing for Vata and kapha,

Serves 4

Ingredients

2 tbsps Extra Virgin Olive Oil (divided)

1 tbsp Ginger (fresh, minced)

5 Carrot (medium, peeled)

1 bulb Fennel (medium, chopped)

1/4 cup Cashews (About 15 broken)

4 cups Vegetable Broth (Organic )

1 tsp Fennel Seed

1/2 tsp Sea Salt

Directions

Heat the oven to 200 degrees C. Peel the carrots leave whole. Core the fennel and cut in half. Separate the fronds and the leaves save for later. Rub half the olive oil on the vegetables, add some salt and pepper and cook for 25 minutes.

In a saucepan add a little of the oil to cook the ginger and fennel. Once the vegetables are roasted add them to a saucepan. Now add vegetable broth. Simmer for 10 minutes, or until the carrots are fork tender.

Transfer soup to a blender, or use an immersion blender, and blend until smooth.

In a very small pot add the remaining olive oil, the broken cashews and a 1/4 tsp fennel seeds. Cook until the cashews are golden and the fennel seeds start to pop. Now temper the soup. Divide evenly between bowls, garnish with chopped crunchy fennel stems and fronds. Enjoy!