Fennel Carrot Soup

Fennel Carrot Soup

"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."
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. In a large saucepan, saute fennel seed in butter for 2-3 minutes or until lightly toasted. Add the carrots, sweet potato and apple; saute for 5 minutes. Stir in the broth, rice, curry powder and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are very tender.
  2. Remove from the heat and cool slightly. Discard bay leaf. In a blender or food processor, process soup in batches until pureed. Return to saucepan. Stir in the lemon juice, salt and pepper. Cook for 5 minutes or until heated through. Sprinkle with parsley.

Footnotes

  • Nutritional Analysis: One serving (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.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

Excellent combination of flavors. I made some changes - used fresh fennel, added onions, did not use rice, upped the curry and the lemon juice. My husband and I both loved it and couldn't get e...

Most helpful critical review

This recipe is virtually the same recipe published in Vegetarian Times perhaps 10 years ago! In VT it was called "Carrot Soup with Cilantro" and I think the cilantro works better than the parsl...

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Excellent combination of flavors. I made some changes - used fresh fennel, added onions, did not use rice, upped the curry and the lemon juice. My husband and I both loved it and couldn't get e...

One of my all time favorites! An easy, healthy soup...subtle flavor is very unique. I typically double the fennel and curry and add slightly more rice or use barley (barley might make the soup t...

light, refreshing, and cozy. i added garlic for my own personal taste. beyond that, i followed the recipe. delicious. easy. nice with crusty bread for a simple autumn meal.

I made this and found it to be very good, but a tad bland. My husband thought so too. So I added 1 tbsp. lemon juice. Still needed something, so I added 3 tbsp. sour cream and 1/4 tsp. ginger. T...

This recipe is virtually the same recipe published in Vegetarian Times perhaps 10 years ago! In VT it was called "Carrot Soup with Cilantro" and I think the cilantro works better than the parsl...

I made this soup just as written, and I really liked it. My husband isn't as big of a fan. I think it just depends on your preference.

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