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Roasted Fennel And Carrot Soup With Honeyed Mascarpone

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Poor Girl Gourmet
Related tags
soups nut free vegetarian thanksgiving lunch
Nutrition per serving    (USDA % daily values)
CAL
192
FAT
35%
CHOL
0%
SOD
56%

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Ingredients for 8 servings

2 medium fennel (anise) bulbs, approximately 2 pounds total weight - fronds removed, bulb rinsed, and cut on the bias from top (where the fronds were) to the bottom, in pieces approximately 2-inches thick

1 1/2 lb carrots, peeled, rinsed, and cut into 2-inch lengths

2-3 tbsp olive oil

salt

pepper

1 large leek, white and light green parts only, well-washed and cut into 1-inch lengths

2-3 tbsp olive oil, or enough to coat the bottom of your medium soup pot/sauce pan

1 tbsp dried thyme

5-6 cup vegetable broth

2 tbsp honey

1 tbsp per each serving mascarpone

1 tsp honey per each tablespoon mascarpone, plus more if you have a relentless sweet tooth

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