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Winter Vegetable Soup

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Ingredients

1 (16 oz) bag Carrots, sliced
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1 clove Garlic, minced
1 Onions, chopped
1 Tablespoon Vegetable Oil
1/2 Cup Heavy Cream
3 (peeled and cut into quarters) Potatoes
2 (14 1/2 ounces can(s)) Vegetable Broth
For Garnish Dill (fresh)
Fennel

Instructions

1. In 5-quart saucepot, heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally. Stir in carrots, fennel, broth, salt, pepper, and 3 cups water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes. Add potatoes and simmer 20 minutes longer or until vegetables are very tender.

2. In blender at low speed, with center part of cover removed to allow steam to escape, blend vegetable mixture in small batches until smooth; pour into large bowl.

3. Return mixture to saucepot; add half-and-half, if desired; heat through. Garnish each serving with a dill sprig.

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