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.
"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."
Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them.
-Joanne Novellino, Bayville, New Jersey
Eleanor Chilson of Plantation, Florida enjoys her memories of this tasty soup almost as much as making it. “My mom made it for us on chilly autumn or winter nights,” she recalls.
Tip: For added richness, use up the half-and-half cream in recipes that call for milk.
A pretty orange color, delicious hint of citrus and garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas
The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.—Jenn Tidwell, Fair Oaks, California
I often double this recipe and freeze half, so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. —Sue Gronholz, Beaver Dam, Wisconsin
I THOUGHT this sounded like a compatible mix of ingredients when I read the recipe for the first time - and it is delicious. It's a pretty color and makes a hearty soup to serve during the winter months.
-Terese Snyder, Marquette, Michigan