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.