Instructions

1. Chop up the (white) onion and the fennel. Add a little coconut oil to a big pot, and cook the onion and fennel till they turn translucent.
2. Clean the carrots and potatoes, slice up the carrots and cut the potatoes into cubes. Add the carrots and potatoes to the pot, give it a big stir before you add the bone broth and water.
3. As for the turmeric and ginger, I prefer to use the fresh roots instead of the dried spices. I usually use about 10 g of each for this recipe. But if you want it to be pack a bigger punch, feel free to add more.
4. Bring the soup to a boil, turn down the heat and let it simmer for about 30 minutes.
5. When the carrots and potatoes are so soft that they fall of the fork when you prick them, the soup is ready to be blended. Blend till you get a smooth soup.
6. Salt to taste.
7. Add the coconut milk, and bring the soup to a boil once again. Turn off the heat the moment the soups starts boiling, and the soup is ready to be served.
8. Enjoy this wonderful anti-inflammatory autumn soup with some toasted pumpkin seeds.