I've made this a couple of times in recent weeks — a little different each time, but basically Bella's Carrot, Orange and Fennel Soup from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.
2 T. coconut oil
1 c. chopped onion
1 c. chopped fennel
3 lbs. carrots, cut into 1-inch pieces
1-1/2 tsp. orange zest
1/8 tsp. cinnamon
1/8 tsp. allspice
4 c. organic vegetable broth
4 c. organic chicken broth
1 T. freshly squeezed orange juice
2 tsp. freshly squeezed lemon juice
1/4 tsp. maple syrup
Heat the oil in a soup pot, then add the onion, fennel and a bit of salt. Sautee until golden. Stir in carrots, orange zest, spices, and 1/4 tsp. salt. Sautee for a few minutes, stirring until well combined. Add 1/2 cup of broth and cook until the liquid is reduced by half. Pour in the remaining broth, another dash of salt, and cook for about 20 minutes or until the carrots are tender.
Puree with soup until very smooth. I've used both a hand-held blender, blending the soup right in the pot, and in small batches using a traditional blender, and they both worked fine.
Return the soup to the pot over low heat, stirring in the orange and lemon juice, maple syrup, and a pinch of salt. Taste and made adjustments as needed.
It's a lovely soup! Next time, I might add coconut milk to make the "creamy" variation.
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Random.org says it's Lucky #7! Dcalaneknits, look for an email with a request for your mailing address, and I'll get a copy of Keep Out!: Build Your Own Backyard Clubhouse: A Step-by-Step Guide in the mail to you! Thanks everyone, it was a blast to read all those comments and memories about clubhouses and forts.