Soup:

• 1 tablespoon coconut oil
• 1 large (about 11 ounces) white onion, chopped
• 1 (2-inch) ginger root, peeled, chopped
• 1 (2-inch) turmeric root, peeled, chopped (or substitute with 2 teaspoons turmeric powder)
• 4 medium (2 ounces each) orange or yellow carrots, sliced
• 1 medium (about 11 ounces) fennel bulb, sliced (reserve ½ cup fennel fronds; see below)*
• *1/2 cup chopped fennel fronds (plus more for garnish)
• ½ teaspoon black pepper
• ¼ teaspoon salt (optional)
• 2 cups vegetable broth
• 1 cup water
• 1 cup light coconut milk or plain coconut milk beverage (such as, i.e., So Delicious Coconut Milk Beverage)

Garnish: (optional)

• 2 teaspoons coconut oil
• 1/2 teaspoon shredded fresh turmeric
• 2 tablespoons shredded or shaved coconut shaved coconut
• 4 sprigs fresh fennel fronds