Preheat the oven to 425 F. Cover a baking sheet with parchment paper.

Place the beets and fennel on the baking sheet and then drizzle with 2 tbsp of the avocado oil, the dried Thyme, and a pinch of sea salt. Roast for 45 minutes. (If using already-cooked beets like Love Beets, just roast the fennel with the thyme, oil, and salt)

Meanwhile, heat the remaining 2 tbsp of avocado oil in a large saucepan or stockpot over medium heat. Add the onion, garlic, and ginger and saute until the onion is translucent, about 10 minutes.

When the beets and fennel are done, add them to the saucepan along with the chicken or vegetable stock. Simmer for 10 minutes. Add the orange juice, zest, and coconut (or tigernut) milk and simmer for 3 more minutes.

Using an immersion blender or working in batches with a stand blender, blend the soup until smooth. Taste and add more salt if necessary.

Serve immediately, refrigerate for up to a week, or freeze in 1.5-2 cup portions in quart-sized freezer bags and lay flat in your freezer.