• In a large saucepan over medium heat, heat the oil. Add the carrots, fennel, onion, celery, and garlic, and stir to combine.

Cover pan. Cook until the onion is translucent, stirring occasionally, approximately 15 minutes.
• Add 4 1/2 cups broth, and bring to a simmer. Cover pan partially, and simmer until the carrots are very tender,

stirring occasionally, approximately 45 minutes. Remove from heat, and cool slightly.
• Using a blender and working carefully in batches, puree the soup until smooth. Return to pan,

and add remaining broth, a bit at a time, until you reach the desired consistency. Stir in the salt

and pepper.
• Garnish with Fried Fennel and fennel fronds, if desired.

Note: Soup can be served warm or cold. Soup can be stored, refrigerated, for up to 3 days.