Carrot Fennel Soup
Ingredients
- 1 tbsp olive oil
- 1 medium fennel bulb, trimmed and thinly sliced; fronds reserved and chopped
- 1 1/2 lb carrots, sliced into ¼-inch rounds
- 2 large garlic cloves, thinly sliced
- 5 cup vegetable broth (I used Imagine brand)
- 3/4 tsp Salt, or to taste
- 1/3 cup fresh orange juice
- 2 tbsp Creme fraiche, or more to taste
- Freshly ground black pepper, to taste
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