Carrot Soup with Fennel
Ingredients:
2T Olive Oil
3/4c chopped Onion
3/4c chopped Leek (white and pale green parts only)
2 Garlic cloves, chopped
4 medium Carrots, peeled, chopped
1/2t chopped fresh Thyme
1/4t Fennel Seeds
4c Vegetable broth
Directions:
In a medium saucepan, warm the oil and saute the onion and leeks over moderate heat.
After the onion and leeks have softened but not browned, add the garlic and saute for a minute.
Add the carrots, fresh thyme, fennel seeds and eventually the broth.
Bring to a boil, turn to a low simmer and cover.
Allow the vegetables to soften, simmering for about 20 minutes.
Puree the soup in batches in a blender.
Return to saucepan and season with salt and pepper as desired.
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