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Marlene Bursey of Waverley, Nova Scotia sent the recipe for this soup that's perfect as a first course for a special-occasion dinner. The pretty pumpkin-orange soup get delicious flavor from toasted fennel seeds--a pleasant complement to the carrots, apple and sweet potato.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 117 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 989 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
Originally published as Fennel Carrot Soup in Light & Tasty December/January 2004, p16
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Reviewed on Apr. 27, 2010 by ValeriaK
Soup is very light, so one would need to add another dish to the menu. As soon as I make it I did not like it (it may be just me). However, trying it next day I loved it, and my friend loved it too.
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