Carrot and Fennel Soup

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 2 medium fennel bulbs, trimmed fronds reserved, thinly sliced
• 2 1/4 pounds / 36 ounces farmer market carrots, thickly sliced
• 2 large cloves garlic, thinly sliced
• 10 cups good-tasting vegetable broth or water
• salt to taste
• 3 cups / 12 oz cooked wild rice
• 2 tablespoons blood orange olive oil or 5 tablespoons fresh orange juice
• lots of freshly grated Parmesan cheese