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Carrot, Fennel and Orange Soup (AIP, SCD)

Jaime Hartman
  • 40 minutes
  • Serves 4

INGREDIENTS

2 tbsp

coconut oil or other fat

1

medium fennel bulb, thinly sliced

4 cups

sliced carrots (about 1½ pounds)

1

garlic clove, roughly chopped

4 cups

bone broth

1/2 tsp

salt

1/3 cup

orange juice

1/4 cup

coconut milk