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.