Carrot-Fennel Soup

Adapted from Amanda Hesser in The New York Times Magazine

1 Tbsp. olive oil
1 medium fennel bulb, trimmed and thinly sliced; fronds reserved and chopped
1 ½ lbs. carrots, sliced into ¼-inch rounds
2 large garlic cloves, thinly sliced
4-5 cups vegetable broth
¾ tsp. salt, or to taste
1/3 cup fresh orange juice
2 Tbsp. crème fraîche, or more to taste
Freshly ground black pepper, to taste

In a large, heavy saucepan, warm oil over medium heat. Add the fennel slices, and cook, stirring, until softened. Add the carrots and garlic, and cook for another minute or two. Pour in 4 cups vegetable broth (if, after puréeing, you feel that the soup is too thick, you can add the final cup, but it’s better to err on the side of adding too little at first), and season with salt. Simmer, covered, until the carrots and fennel are very tender, about 20 minutes.

Remove the soup from the heat, and stir in the orange juice and reserved fennel fronds. If you have an immersion blender, purée the soup directly in the pot; otherwise, transfer it in batches to a food processor or blender, puréeing until smooth. Stir in the crème fraîche. Taste, and adjust seasoning as necessary. Serve warm.