1 tablespoon olive oil -- or canola oil 1 Spanish onion -- coarsely chopped 2 pounds carrots -- peeled and sliced 8 cups chicken broth -- or vegetable stock 1 teaspoon dried fennel seed Directions: 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.
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