Carrot Soup with Fennel Pesto

• 2 Tbs. olive oil
• 1 medium leek, thinly sliced (1 1/2 cups)
• 4 large shallots, thinly sliced (1 1/4 cups)
• 4 cloves garlic, minced (1 1/2 Tbs.)
• 1 cup dry white wine
• 1 3/4 lb. carrots, sliced (4 cups)
• 3 cups low-sodium vegetable broth
• 1/2 tsp. fennel seeds
• 1 Tbs. chopped fennel fronds or fresh dill
• 1 Tbs. pine nuts
• 1 small clove garlic, minced
• 18 tsp. sea salt
• 2 Tbs. olive oil
• 1/2 tsp. grated lemon zest

1. To make Soup: Heat oil in saucepan over medium-high heat.
2. Add leek and shallots, and saute 4 minutes.
3. Stir in garlic and wine; simmer 5 minutes.
4. Add carrots, broth, and 2 cups water.
5. Cover, reduce heat to medium-low, and simmer 45 minutes, or until carrots are tender.
6. To make Pesto: Heat fennel seeds in skillet over medium heat 3 to 4 minutes, or until seeds darken, shaking pan frequently.
7. Transfer to bowl, and cool.
8. Place in mortar and pestle, and pound until finely ground.
9. Add fennel fronds, pine nuts, garlic, and salt, and pound to paste.
10. Stir in oil and lemon zest.
11. Puree Soup in blender until smooth.
12. Thin with up to 1 cup water, if necessary, to achieve desired consistency.
13. Serve Soup garnished with Pesto.

olive oil, shallots, garlic, white wine, carrots, lowsodium, fennel seeds, fennel, nuts, clove garlic, salt, olive oil, lemon zest

Taken from www.vegetariantimes.com/recipe/carrot-soup-with-fennel-pesto/ (may not work)