Carrot & Fennel Soup with Blood Orange Olive Oil
Servings 6 Ingredients 3 tbsp Delizia Extra Virgin Olive Oil2 medium fennel bulbs, trimmed, fronds reserved, thinly sliced2 1/4 pounds/36 oz. large carrots, thi
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at oholive.com.
Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Grater
- Serving bowl
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Fennel, Olive & Blood Orange Salad
oholive.com
Orange and Carrot Soup Recipe for Babies | 6m +
organix.com
Carrot Soup with Orange
francetoday.com
Blood Orange, Fennel, Butterbean & Green Olive Salad
abetterchoice.com.au
Fennel Carrot Soup
master-recipes.com
Fennel Carrot Soup Recipe: How to Make It
tasteofhome.com
Carrot and Butter Bean Soup
folona.com
Lentil Soup
freshpressedoliveoil.com