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Carrot and Fennel Soup


Carrot and Fennel Soup Recipe

Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 2 medium fennel bulbs, trimmed fronds reserved, thinly sliced
  • 2 1/4 pounds / 36 ounces farmer market carrots, thickly sliced
  • 2 large cloves garlic, thinly sliced
  • 10 cups good-tasting vegetable broth or water
  • salt to taste
  • 3 cups / 12 oz cooked wild rice
  • 2 tablespoons
  • blood orange olive oil
  • or 5 tablespoons fresh orange juice
  • lots of freshly grated Parmesan cheese
Directions:
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Rank

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