Fennel Carrot Soup
Light & Tasty
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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.
SERVINGS: 8
CATEGORY: Soup
METHOD:
TIME: Prep: 10 min. Cook: 45 min.
Ingredients:
- 1/2 teaspoon fennel seed
- 1 tablespoon butter
- 1-1/2 pounds carrots, sliced
- 1 medium sweet potato, peeled and cubed
- 1 medium apple, peeled and cubed
- 3 cans (14-1/2 ounces each) vegetable broth
- 2 tablespoons uncooked long grain rice
- 1/4 teaspoon curry powder
- 1 bay leaf
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons minced fresh parsley
Directions:
In a large saucepan, saute fennel seed in butter for 2-3 minutes or until lightly toasted. Add the carrots, sweet potato and apple; saute for 5 minutes.
Stir in the broth, rice, curry powder and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are very tender.
Remove from the heat and cool slightly. Discard bay leaf. In a blender, process soup in batches until pureed. Return to saucepan. Stir in the lemon juice, salt and pepper. Cook for 5 minutes or until heated through. Sprinkle with parsley. Yield: 8 servings.