Eat For Eight Bucks: Roasted Carrot-Fennel Soup

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
338
FAT
78%
CHOL
28%
SOD
153%

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Ingredients for 4 servings

1 large fennel bulb (about 1 pound), thinly sliced (fronds reserved)

1 pound carrots, peeled and quartered lengthwise

1 medium Spanish onion, quartered

2 teaspoons sugar

2 teaspoons kosher salt

2 tablespoons olive oil

2 tablespoons butter

1/4 cup white wine

1 quart vegetable stock

1/2 cup heavy whipping cream

Freshly ground black pepper

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