Vegetarian

Carrot and Fennel Soup is for Dinner.

Carrot and Fennel Soup takes 10 minutes to prepare.

Carrot and Fennel Soup takes 30 minutes to cook.

Carrot and Fennel Soup makes 6 servings.

The ingredients for Carrot and Fennel Soup are:

3 tablespoons extra virgin olive oil

2 medium fennel bulbs, trimmed fronds reserved, thinly sliced

2 1/4 pounds / 36 ounces 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

Here is how you make Carrot and Fennel Soup:

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 neededRemove 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.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user ERINMENARD9.

The nutritional information for Carrot and Fennel Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 356.0

• Total Fat: 13.1 g
• Cholesterol: 13.2 mg
• Sodium: 1,708.4 mg
• Total Carbs: 48.6 g
• Dietary Fiber: 9.3 g
• Protein: 11.9 g

The dietary needs meet for Carrot and Fennel Soup is Vegetarian