Title: Carrot with fennel
 Categories: Vegetable, Soup
      Yield: 8 Servings
 
 
        1 TB olive oil -- or canola oil
        1    Spanish onion -- coarsely
  :          chopped
        2 lb carrots -- peeled and
  :          sliced
        8 c  chicken broth -- or
  :          vegetable stock
        1 ts dried fennel seed 1. Heat oil over low flame in a 3-quart
  soup pot. Add onion and carrots and cook, covered, until vegetables
  are tender, 15 to 20 minutes.
  
  2. Add stock and fennel and bring to a boil. Reduce heat to low and
  simmer for
       20    minutes.
  
  3. Remove solids and place in a food processor or blender. Process
  until smooth, gradually adding remaining broth.