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.