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.
- 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
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