Carrot and Fennel Soup

By polloazul

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 medium fennel bulbs, trimmed fronds reserved, thinly sliced
• 2 1/4 pounds farmer market carrots, thickly sliced
• 2 large cloves garlic, thinly sliced
• 10 cups good-tasting vegetable broth or water
• salt to taste
• 3 cups / 12 oz cooked wild rice
• 2 tablespoons blood orange olive oil or 5 tablespoons fresh orange juice
• lots of freshly grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Heat the olive oil in your largest soup pot over medium-high heat. Add the fennel and cook for 3-4 minutes, until softened a bit. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color. Stir in the garlic and cook another 30 seconds. Stir in the broth. Bring to a simmer and simmer, covered, until the carrots are very tender, another 15-20 minutes or so. Stir in the wild rice, bring back to a simmer, taste and add more salt if needed

Remove from heat and stir in the blood orange olive oil or orange juice. Taste and add more if needed. Serve dusted, generously, with freshly grated Parmesan, and a sprinkling of the reserved fennel fronds.