Carrot And Fennel Soup

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Nutrition per serving    (USDA % daily values)
CAL
561
FAT
40%
CHOL
0%
SOD
117%

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Ingredients for 6 servings

3 tablespoons extra virgin olive oil

2 medium fennel bulbs, trimmed fronds reserved, thinly sliced

2 1/4 pounds / 36 ounces farmer market carrots, thickly sliced

2 large cloves garlic, thinly sliced

10 cups good-tasting vegetable broth or water

salt to taste

3 cups / 12 oz cooked wild rice

2 tablespoons blood orange olive oil or 5 tablespoons fresh orange juice

lots of freshly grated Parmesan cheese

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