Carrot with Fennel

60 minutes Prep: 20 minutes Cook: 40 minutes

320 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	olive oil	or canola oil
1	each	spanish onion	coarsely chooped
2	pounds	carrots	peeled and sliced
8	cups	chicken broth	or vegetable stock
1	teaspoon	fennel seeds

Directions

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.

Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.

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Nutrition Facts

Serving Size 793g

Amount per Serving

Calories 320 27% of calories from fat

	% Daily Value*
Total Fat 9.0g	15%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 14mg	5%
Sodium 850mg	35%
Total Carbohydrate 45.0g	15%
Dietary Fiber 7.0g	29%
Sugars 23.0g
Protein 15.0g	30%

Vitamin A	764%		Vitamin C	31%
Calcium	11%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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