1/2 cup raw almonds soaked overnight or 1 hour in hot water
3 tablespoons avocado, olive or coconut oil
1 onion, chopped
2 tsp fennel seeds
1 large fennel bulb, chopped
1 1/2 pounds carrots, sliced
6 cups vegetable broth
3 tablespoons ginger freshly grated
½ lemon, juiced
2 tsp dried thyme or 3 sprigs of fresh thyme
2 bay leaves
sea salt and black pepper to taste
Garnish: Hemp or pumpkin seeds and fennel fronds or sprouts
Soak almonds in water overnight, and drain. Alternatively, soak for one hour in hot water. Drizzle oil in soup pot, and heat over medium heat. Saute onions and fennel in oil until it is softened (about 5-7 minutes). Add the fennel seeds, carrots and 2 tbsp ginger. Sautee another few minutes. Then add broth, bay leaves and thyme. Bring to a boil, then reduce heat to simmer until the carrots are softened, about 25 minutes. Remove bay leaves. Pour soup and almonds (drained) into a blender, and blend until very smooth. This might have to be done in 2 batches. Return soup to pot, and add 1 tbsp grated ginger and lemon juice. Season with sea salt and black pepper. Garnish with fennel fronds and hemp seeds.
