This soup was inspired by Thai flavors including coconut, lime, and curry.

It’s rich and creamy, and a definite comfort food. Enjoy!


Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield:6 – 8 servings


  • 2 fennel bulbs
  • 3 cloves garlic, minced
  • 1 T. coconut oil
  • 4 c. vegetable stock
  • 1 tsp. fresh ginger, grated on microplane or minced
  • 1 small can coconut cream (4 oz.)
  • 1 t. curry
  • 1 lime
  • 1 t. salt
  • 10 oz. cooked brown rice
  • 1 package firm tofu, drained and cubed
  • fennel fronds for garnish
  • dried unsweetened coconut for garnish (optional)
  • salt and fresh ground black pepper



  1. Chop stems off fennel bulbs and set aside.Slice bulbs in half and slice thinly.  
  2. Remove hard core and discard or keep for soup stock.  
  3. Mince garlic cloves.  
  4. Heat 1T. coconut oil and sauté fennel on low to medium heat until fennel softens about five minutes. Reduce heat and add garlic.  
  5. Continue to heat for an additional 2-3 minute.  
  6. Add stock, ginger, coconut cream, curry, juice of lime, salt,brown rice and tofu.  
  7. Heat through.  Blend soup with immersion blender until creamy or put in blender. Add salt and pepper to taste.  
  8. Garnish with fennel fronds, coconut.

Enjoy our Creamy Fennel Coconut Soup, let us know what you think