Fennel Carrot Soup
This smooth, richly colored soup makes a wonderful first course for Christmas dinner. The fennel seed and curry complement the carrots, apple and sweet potato.
—Marlene Bursey, Waverly, NS
Prep: 10 min. • Cook: 45 min. • Makes: 8 servings
- 1 Tbsp. butter
- ½ tsp. fennel seed
- 1 ½ lbs. carrots, sliced
- 1 medium sweet potato, peeled and cubed
- 1 medium apple, peeled and cubed
- 3 cans (14 ½ oz. each) vegetable broth
- 2 Tbsp. uncooked long grain rice
- 1 bay leaf
- ¼ tsp. curry powder
- 1 Tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. white pepper
- 2 Tbsp. minced fresh parsley
- 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.
1 cup: 117 cal., 2g fat (1g sat. fat), 4mg chol., 989mg sod., 23g carb. (0 sugars, 3g fiber), 3g pro. Diabetic exchanges: 2 vegetable, 1 starch.
