This is from the epicurious.com website, which combines recipes from Gourmet and Bon Appetite magazines.

He's going to make this soup. Knowing him, he'll modify it abit. We don't have sour cream at home, so we will use low-fat yogurt as a garnish at end when serving.

He makes other types of carrot soup variations, etc. Usually requires a vegetable stock. I admit we use a powder instead of making stock from scrtach.

1 medium fennel bulb (sometimes called anise), stalks trimmed flush with bulb, and bulb sliced thin crosswise
2 tablespoons unsalted butter
1 1/2 pounds carrots, sliced thin (about 4 cups)
1 garlic clove, sliced thin
6 cups water
1 teaspoon salt, or to taste
1/3 cup fresh orange juice
1/4 cup sour cream
Garnish: 1 tablespoon fresh chervil leaves or fennel fronds

Preparation
In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.

In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).

Serve soup garnished with above or with dill, etc.

orchid,
I don't even know what a fennel bulb is. But all the other stuff
sounds good. Different. I must say!

Jabber, fennel is a long skinny plant, 5-6' tall, that grows in Mediterranean and semi-desert climates, and especially favors small hills (no idea why) and about 1/2 mile from the beach. It has stringy "flowers" with timbrels that have seeds at the end that taste like licorice. I'm not sure, but I think licorice comes from this plant.

It grows wild in many of the areas I hike, and is native to this climate.

The bulb is the part in the ground and sort of looks like a celery bottom. The bulb and the seeds are edible. The stalks are too tough.

Orchid, I don't make soup very often but this sounds delicious!

Thanks meredithbead, i was also not knowing about the fennel bulb
but now its clear to me
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