Back to Fennel Carrot Soup

Print Options


Card Sizes

Fennel Carrot Soup Recipe

Fennel Carrot Soup Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 45 min. YIELD:8 servings


  • 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.

Nutritional Facts

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.