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Fennel Carrot Soup

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.

8 ServingsPrep: 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

2 of 2

Fennel Carrot Soup (continued)

Directions (continued)

until heated through. Sprinkle with parsley. Yield: 8 servings.

Nutrition Facts: 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.