Name: Fennel Carrot Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fennel Carrot Soup

1. 1 tablespoon butter -

2. 1/2 teaspoon fennel seed -

3. 1-1/2 pounds carrots, sliced -

4. 1 medium sweet potato, peeled and cubed -

5. 1 medium apple, peeled and cubed -

6. 3 cans (14-1/2 ounces each) vegetable broth -

7. 2 tablespoons uncooked long grain rice -

8. 1 bay leaf -

9. 1/4 teaspoon curry powder -

10. 1 tablespoon lemon juice -

11. 1/2 teaspoon salt -

12. 1/4 teaspoon white pepper -

13. 2 tablespoons minced fresh parsley -

How to cook deliciously - Fennel Carrot Soup

1. Stage

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. Stage

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. Stage

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.