In a heavy-bottomed pot, heat the coconut oil and sauté the fennel for about 12 minutes, or until it softens. Add the ginger and garlic to the pot and cook for a few more minutes, stirring.
Add the broth, beets, bay leaf, and salt. Bring to a boil, cover, and turn down to a simmer. Cook for 1 hour 15 minutes, or until the beets are tender.
In a high-powered blender or food processor, blend until desired consistency is reached, adding more broth if needed. Serve warm, with fennel fronds to garnish.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/beet-and-fennel-soup/