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Roasted Carrot-Fennel Soup

Nutrition per serving    (USDA % daily values)
CAL
175
FAT
38%
CHOL
0%
SOD
71%

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Ingredients for 6 servings

5 tablespoons extra-virgin olive oil , divided

1/2 teaspoon salt

1 garlic clove

1/2 teaspoon sugar

5 cups vegetable broth

2 fennel bulbs , with fronds

1/4 teaspoon pepper , freshly ground

1 medium onion , quartered

1 teaspoon fennel seed

1 lb carrot , quartered

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