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Fennel Carrot Soup

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Total Time
Prep: 10 min. Cook: 45 min.

By Taste Of Home Editorial Team

Recipe by Marlene Bursey, Waverly, Nova Scotia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

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

Test Kitchen Approved

Fennel Carrot Soup

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Yield: 8 servings (2 qt.)
Prep: 10 min
Cook: 45 min
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Ingredients

  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  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.

Nutrition Facts

1 cup: 117 calories, 2g fat (1g saturated fat), 4mg cholesterol, 989mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
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