Last, but certainly not least, is most definitely my favorite of the 3 soups. I made this the other night to take some pictures for this post so my husband and I ate it for dinner. We both kept commenting on how good it really is, almost as if it's crazy that these ingredients make this much awesomeness!

For those of you asking, "what is fennel", I will give you the low down. Fennel is a whitish bulb with greenish stalks coming from it, as seen in the picture below. It is crunchy and a little sweet and smells like licorice. It is in the same family as carrots, parsley, dill and coriander. Fennel is a good source of vitamin C, fiber, potassium, phosphorus and folate. It also contributes some iron, magnesium, calcium and niacin.

I first had this soup at a dinner party with some great friends. Our friend, Annie, said she was going to bring a carrot soup to have with dinner that night. Seriously? Carrot soup? Cue eye roll. Let's just say I was less than excited to try, let alone eat, carrot soup with dinner. I admit wholeheartedly that I was way too quick to judge the soup by its title. I should also never doubt her taste in food (or wine!). It was delicious and I knew it was a recipe I needed. So, I found a similar recipe and have adapted it a bit, which is what I'll give you today. Trust me, don't judge this soup by the title!