Cooling Coconut, Carrot and Fennel soup

Indulge in the soothing and refreshing flavors of this Coconut Carrot Soup, perfect for nourishing your body and calming your senses. The combination of carrots, coconut, fennel, and coriander not only creates a delicious blend of flavors but also offers a cooling effect on the body, making it an ideal choice for warmer days or when you need to balance excess heat in the body. Carrots, rich in beta-carotene and other nutrients, provide numerous health benefits, including improved vision and skin health, while coconut, fennel, and coriander contribute their unique properties to enhance both taste and pacify Pitta dosha.

Ingredients:

• 5 large carrots, peeled and chopped

• 1 teaspoon of fennel seeds

• 1/2 teaspoon of ground coriander

• 2 sticks of celery, chopped

• 1 teaspoon fresh grated ginger

• 1 can of organic coconut milk or fresh coconut flesh blended

• Salt and pepper to taste

• Ghee or coconut oil

• Fresh Coriander for garnish

Instructions:

1. Prepare the Ingredients:

   • Wash, peel, and chop the carrots into small pieces.

   • Chop the celery sticks.

   • Grate fresh ginger.

   • If using fresh coconut flesh, blend it into a smooth paste.

2. Cook the Vegetables:

   • In a large pot, heat ghee or coconut oil over medium heat.

   • Add the fennel seeds. Sauté for a minute until fragrant.

   • Add finely grated ginger (I like to use a microplane), ground coriander and finely chopped celery, continue to gently sauté until celery is soft.

   • Add the chopped carrots. Stir well to combine.

3. Simmer with Coconut:

   • Pour in water to cover and the organic coconut milk or blended fresh coconut flesh into the pot.

   • Stir everything together and bring the mixture to a gentle simmer.

   • Let the soup simmer for another 10-15 minutes until the carrots are completely tender.

4. Blend the Soup:

   • Once the vegetables are fully cooked, turn off the heat and allow the soup to cool slightly.

   • Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

5. Season and Serve:

   • Season the soup with salt and pepper to taste.

   • Ladle the soup into bowls and garnish with plenty of fresh coriander leaves and a drizzle of coconut milk if desired.

6. Enjoy:

   • Savor each spoonful, relishing the cooling effect of coconut, fennel, and coriander, and the nourishing benefits of carrots. In Ayurveda it is said its not just what you eat but how you eat that supports healthy digestion!