Beet and Fennel Soup

This soup is full of flavor and goodness. It's good either hot or cold.

Ingredients

2 Tbsp. Cooking Fat I used olive oil, but you can use rendered animal fat, as well--duck, tallow or suet.
1 Large Fennel Bulb Ends removed, thinly sliced.
2 Cloves Garlic Minced,
1 1/2 inch Ginger Root Peeled and minced.
4 Cups Bone Broth/Soup Stock I used half chicken and half beef broth.
2 Lbs. Beets About 3 large beets. Peeled and cup into 1 1/2 inch chunks.
1 Bay Leaf
1 tsp, Salt
1/2 Fresh lemon juice About 2 Tbsp.

Instructions

In a heavy bottomed pot, melt the fat (or heat olive oil) on medium heat. When the pan is hot, add the fennel and saute for about 10 minutes or until is softens. Add the garlic and ginger to the pot and cook for a few more minutes, stirring.
Add the broth, beets, bay leaf and salt. Bring to a boil, cover, turn down the heat to a simmer. Cook for 1 hour, 15 minutes, or until the beets are very tender.
Remove the bay leaf. Add the lemon juice. Let the soup cool. Carefully transfer the soup to a high-powered blender or food processor. Blend until very smooth. Add more broth if it's too thick. Serve warm with a scoop of sour cream or Greek style plain yogurt. Garnish with fennel fronds.

Notes

If you are sticking with a strict Paleo version, you would not add the sour cream/yogurt garnish, as dairy is a "no-no" in a Paleo diet. I also added about 1 Tbsp. butter (another "no-no") to the soup after it was blended, which adds a bit more richness.