Fennel carrot soup is perfect as a starter for a special-occasion dinner. It gets its delicious flavour from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato.
Checkout my other soup recipes such as carrot parsnip soup, spiced butternut squash soup, chicken noodle soup etc.
I cook for a lot of picky eaters and they’ve never been the wiser; they love this soup! Use a pear in place of an apple or brown rice instead of long grained rice, if you wish. Add a tablespoon of flaxseeds to make it more healthier. You can also try other veggies with this recipe; be creative! Well, now let me get to the basic recipe I used for this tasty and nutritious soup.
Ingredients
- 1 tbsp. Butter
- ½ tsp. Fennel seeds
- 1 ½ pounds Carrots, sliced
- 2 tbsps. Long Grain Rice, uncooked
- 1 medium Sweet Potato, peeled and cubed
- 1 medium Apple, peeled and cubed
- 2 cans Vegetable Broth
- 1 Bay Leaf
- ¼ tsp. Curry powder
- 1 tbsp. Lemon Juice
- ½ tsp. Salt
- ¼ tsp. White Pepper
- 2 tbsps. Fresh Parsley, minced
Method
- 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.
- Serve healthy and nutritious fennel carrot soup.
