Carrot Fennel Bisque
Ingredients
- 4 large carrots, halved lengthwise
- 1 large fennel bulb, trimmed, with fronds reserved and cut into slices
- 1 large onion, cut into wedges
- 1 clove garlic, minced
- 2 tablespoons canola oil
- 3 cups fat-free, reduced-sodium chicken broth
- 1 can (12 ounces) fat-free evaporated milk
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