1 tablespoon olive oil -- or canola oil

1 Spanish onion -- coarsely chopped

2 pounds carrots -- peeled and sliced

8 cups chicken broth -- or vegetable stock

1 teaspoon dried fennel seed

Directions: 1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes.

2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20 minutes.

3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.