The best and I mean the best Carrot Fennel soup ever

I am trying to be good, really trying. Honest. After the holiday rush of goodies (trust me I tried everyone that crossed my way) I want to get back on the right path which just means a bit more control of my habits. So today when I visited the Southfield Store in Southfield, Massachusetts for lunch my will was tested. This eatery is one of the best and is well known for both its food and its bakery treats. From lunch to farm fresh dinners to fresh apple tarts to vintage chocolate cake, I have always been pleased. I walked in greeted by the usual tempting whiffs drifting from the kitchen. But my mission was lunch, a healthy lunch. As a perused the special menu and glanced over the daily offerings, I vowed to stay true to my purpose. Then I walked uncontrollably over to the enclosed case of baked treats. It was as if my legs had their own mind. There it was, the fresh apple tart. I weakened at its sight. So I did what anyone would do in my position. I compromised. I ordered a healthy portion of the carrot fennel soup, justifying my goal and a small slice of the tart satisfying my inner child. Both were exceptional but the soup was extra more than expected. It was so good I am returning tomorrow for more and to hopefully get the recipe for us all. Enjoy! 

Makes 6 servings

ingredients

• 1 medium fennel bulbs with fronds chopped ( save tops, chopped as well) ( save some whole for garnish)
• 1/2 pound carrots, quartered lengthwise
• 1 medium onion diced
• 1 garlic clove
• 3 tablespoons extra-virgin olive oil
• several sprigs of fresh thyme or 1/2 tsp dried
• 2 cups reduced-sodium vegetable broth
• 2 cups low fat or fat free milk
• salt and pepper to taste
• preparation

Heat oil in a stainless steel pot and add  fennel bulbs, onion, garlic,  1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, for 3 minutes.  Add carrots and stir for 3 minutes more over medium low heat. Add vegetable stock and milk and bring to a boil. Watch carefully so it does not boil over. Then simmer until carrots are soft. Add the chopped fennel tops and simmer for five minutes more. Puree soup in blender. To finish, garnish with a fennel frond.