Step 1

Wash carrots. Peel, wash again, slice and set aside.

Step 2

Regular pot: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR

Step 3

Pressure cooker: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)

Step 4

Let the mixture cool a bit until it is safe to work with.

Step 5

Purée in blender.

Step 6

Put mixture back in pot.

Step 7

Add the remaining 2 litres (8 cups / 64 oz ) of stock.

Step 8

Bring back to a boil, simmer on low for 20 to 30 minutes.

Step 9

Adjust flavouring with some or all of the suggested flavourings above.

Step 10

Put into jars.

Step 11

Leave 3 cm (1 inch) headspace, regardless of jar size.

Step 12

Wipe rims, apply lids, set in pressure canner.

Step 13

Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Step 14

Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes