Savory Carrot Fennel Soup

This recipe comes from the 2008 version of the Ball Blue Book of Preserving.  It is sooo good!
This makes about 5-6 quarts of soup.

2 bulbs fennel, sliced

2 TBS of olive oil

4 lbs of carrots (about 12 medium) peeled and sliced

6 cups vegetable stock

6 cups of water

2 tsp of salt

1/2 tsp pepper

Sauté fennel in olive oil until transparent.  Combine fennel, carrots and vegetable stock in a large saucepot.  Bring to boil.  Reduce heat and simmer until carrots are tender.  Puree soup until smooth.  Add water.  Simmer until heated throughout.  Stir in salt and pepper.