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.
Featured In: 27 Apple Recipes to Make this Fall
- 1 tablespoon butter
- 1/2 teaspoon fennel seed
- 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 bay leaf
- 1/4 teaspoon curry powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons minced fresh parsley
- In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer.
- Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft.
- Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley. Yield: 8 servings.
Originally published as Fennel Carrot Soup in Light & Tasty December/January 2004, p16
Reviews for Fennel Carrot Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 27, 2010
"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."