Carrot Parsnip Fennel Soup

The cool chill in the air the past few nights has left my body needing some warm hearty foods. There is nothing better than a root vegetable soup to warm the body and sooth the soul. I made this soup last night and I took a little twist on a classic carrot ginger soup. Here is my version!  And I can truly say my belly is full and my body is warm!

In a big soup pot add :
1 whole onion chopped
1 whole head of garlic chopped fine
1 tablespoon of extra virgin coconut oil
saute garlic and onion with coconut oil on medium heat for about 3 minutes
Add :
1 tablespoon of grated raw ginger
1 teaspoon of sea salt
1 teaspoon of cumin (or more to taste)
1/2 teaspoon of tumeric
1 teaspoon of fennel seeds

Saute all together with garlic and onion mixture for another 2 minutes
Then add:
1 tablespoon of fresh rosemary chopped
1 tablespoon of fresh thyme chopped
3 pounds of organic carrots chopped into cubes
2 medium size Parsnips cut into cubes

Saute again for another 4 minutes until vegetables a lightly coated with oil, and seasonings.

Then add 3 cups of vegetable broth
                3 cups of water
                1/2 cup of orange juice
Bring to a boil , then simmer for about 1 and 1/2 hours.
Stirring occasionally
Once cooked, allow to cool for about 30 minutes.
Then transfer half the contents into a food processor or blender and puree well.
Leave the other half in the pot with thick chunky pieces of vegetables. Then pour the blended contents back in with the remaining half .
To serve reheat and then garnish with
fresh curly parsley
chopped scallions
raw pumpkin seeds
fresh ground pepper
All of the garnish is optional but trust me so worth adding!!!!

Health Benefits of Extra Virgin Coconut Oil:
- Helps to maintain cholesterol levels
- may help lose weight
- helps to maintain proper digestion and metabolism
-increased immunity
-helps absorption of vitamins, minerals, and amino acids