Another fall favorite this soup is awesome! Check out other meal ideas here SAMM
2 bulbs fennel, sliced
2 TBS of olive oil
4 lbs of carrots (about 12 medium) peeled and sliced
6 cups vegetable stock
6 cups of water
2 tsp of salt
1/2 tsp pepperSauté fennel in olive oil until transparent. Combine fennel, carrots and vegetable stock in a large sauce pot. Bring to boil. Reduce heat and simmer until carrots are tender. Puree soup until smooth. Add water. Simmer until heated throughout. Stir in salt and pepper.