Thursday, October 21, 2010

Carrot Fennel Soup

carrot soup

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 pepper
Sauté 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.

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