Carrot & Fennel Soup with Blood Orange Olive Oil

3 tbsp Delizia Extra Virgin Olive Oil
2 medium fennel bulbs, trimmed, fronds reserved, thinly sliced
2 1/4 pounds/36 oz. large carrots, thickly sliced
2 large cloves garlic, thinly sliced
10 cups vegetable broth or chicken broth
salt to taste
3 cups/12 oz. cooked wild rice
2 tbsp Delizia Blood Orange Olive Oil
5 tbsp orange juice
freshly grated Parmesan cheese
Heat the olive oil in large soup pot over medium-high heat. Add the fennel and cook for 3-4 minutes, until softened a bit. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color. Stir in the garlic and cook another 30 seconds. Stir in the broth. Bring to a simmer and simmer, covered, until the carrots are very tender. another 15-20 minutes. Stir in the wild rice, bring back to a simmer, taste and add more salt if needed.
Remove from heat and stir in the Blood Orange Olive Oil and orange juice. Taste and add more if needed. Serve dusted, generously with freshly grated parmesan, and a sprinkling of the reserved fennel fronds.
Makes 6 servings
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