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  • Carrot Fennel Soup
    Recipe contributed by Linda Rizzo
    • 1 pound of baby carrots, cleaned (can use "regular" carrots but the baby ones are "naturally" sweeter than larger carrots)
    • 1 fennel bulb, cleaned and chopped
    • 1/3 cup chopped onion
    • 1 clove garlic, minced
    • 1-1/2 cups vegetable broth, homemade or commercial
    • 1/2 teaspoon thyme, fresh, chopped (dry is not recommended), and extra for garnish if desired
    • 1/8 teaspoon salt
    • 1/4 teaspoon fresh ground pepper
    • 1 cup cream
    • 1 tablespoon vegetable oil
    Place oil in bottom of a large sauce/soup/stock pot or Dutch oven. Swirl oil around making sure entire bottom of pot has oil. This is only to "coat" the pot to prevent sticking. (Can use any nonstick cooking spray, or if using a nonstick pot this step can be completely omitted.) Place carrots, fennel, onion and garlic in a large soup/stock pot or Dutch oven and sauté for 8-10 minutes or until onions are cooked and carrots are just crisp-tender. Add vegetable broth, cover pot and bring to a boil. Lower heat, uncover pot, and simmer 10 minutes longer or until carrots are tender. Stir in thyme, salt, pepper and cream/milk. Cook for an additional 5 minutes. Process mixture with electric blender, stick blender, etc., until smooth. Serve immediately. Garnish with extra fresh thyme, if desired.

    NOTE: For a low calorie soup you can substitute the cream with nonfat milk. I have also used half and half and regular, whole milk with just as good results.

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