FENNEL CARROT SOUP
This soup is perfect as a first course for 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
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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Syedaliahmad Bukhari
[email protected]YUM!
Top Music
[email protected]This soup is my new go-to for a quick and easy weeknight meal. It's so flavorful and comforting, and it's always a hit with my family. I usually add a bit of extra vegetables, like celery or zucchini, to make it even more hearty.
X S Nishad
[email protected]Soup was bland and lacked flavor. I had to add a lot of salt and pepper to make it edible. Would not recommend.
Afaq Ashfaq
[email protected]This soup was good, but not great. The fennel flavor was a bit too strong for my taste. I think I would have liked it better if I had used less fennel. Otherwise, the soup was well-made and flavorful.
Aamichan Yadav
[email protected]This soup was easy to make and so delicious! I used vegetable broth instead of chicken broth, and it was still very flavorful. I also added a few drops of lemon juice at the end, which really brightened up the flavors. Definitely a keeper!
Micala Robinson
[email protected]I'm not usually a fan of fennel, but this soup changed my mind. The sweetness of the carrots really balanced out the anise flavor of the fennel. I also loved the addition of the Parmesan cheese. It added a nice richness to the soup.
Cecil Enal
[email protected]This soup was absolutely delicious! The fennel and carrots were a perfect combination, and the broth was so flavorful. I added a bit of extra garlic and thyme, and it was perfect. Will definitely be making this again!