Carrot & Fennel Soup with Blood Orange Olive Oil – Oh Olive

Ingredients

• 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