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How To make Carrot with Fennel

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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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