Fennel Carrot Soup Recipe

4 1 1
Fennel Carrot Soup Recipe
Fennel Carrot Soup Recipe photo by Taste of Home
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Fennel Carrot Soup Recipe

Read Reviews
4 1 1
Publisher Photo
This soup is perfect as a first course or a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 117 calories, 2g fat (1g saturated fat), 4mg cholesterol, 989mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

  • 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
  1. 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.
  2. 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.
  3. 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

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ValeriaK User ID: 4998956 90380
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."

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