A creamy, delicious, and simple carrot soup with a delightful dash of anise seed.
Heat 3 tbsp of coconut oil in a large pot over medium-high heat, add the tsp fennel seeds and let roast a minute.
Add the washed carrots (no need to peel them if they are from a safe bio source) cut in small 5 cm size and 1liter broth, together with salt/pepper; Let them cook, mixing from time to time and adding some more water to cover the carrots.
When cooked, mix the carrot with the broth in a blender. Add the coconut milk and mix again. If needed, add some more water to make sure you get not a soo thick soup.