Preparation:
Melt 1/4 cup butter. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover, cook until onion is translucent stirring occasionally, about 15 minutes. Add 5 cups broth. Simmer; Cover partially; simmer until carrots are very tender, about 40 minutes. Cool slightly. Process in batches. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. |