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Carrot, Fennel and Orange Soup (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 40 mins
  • Yield: 4 servings 1x


I call this nutrient-dense and AIP compliant soup “Sunshine In a Bowl.” I’m sure you’ll agree that it is a perfect warming option, especially on a cold and dreary winter day!


  • 2 tablespoons coconut oil or other fat
  • 1 medium fennel bulb, thinly sliced
  • 4 cups sliced carrots (about 1 1/2 pounds)
  • 1 garlic clove, roughly chopped
  • 4 cups bone broth
  • 1/2 teaspoon salt
  • 1/3 cup orange juice
  • 1/4 cup coconut milk


  1. In a medium saucepan over medium heat, heat oil until shimmering. Add fennel and cook until soft and beginning to color (about 5 minutes).
  2. Add carrots and garlic and cook, stirring, just until garlic is fragrant (1 minute).
  3. Add broth and salt. Bring to a boil and then reduce heat to simmer.
  4. Cover and simmer for about 20 minutes or until carrots are very soft.
  5. Use an immersion blender or transfer to a canister blender to purée. Stir in orange juice and coconut milk.
  6. Taste and add more salt if desired.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Soup