Recipes Fennel Carrot Soup 4.4 (7) 6 Reviews 2 Photos Marlene Bursey of Waverley, Nova Scotia sent the recipe for this soup that's perfect as a first course for a special-occasion dinner. The pretty pumpkin-orange soup get delicious flavor from toasted fennel seeds--a pleasant complement to the carrots, apple and sweet potato. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins Servings: 8 Yield: 8 servings Ingredients ½ teaspoon fennel seed 1 tablespoon butter or stick margarine 1 ½ pounds carrots, sliced 1 medium sweet potato, peeled and cubed 1 medium apple, peeled and cubed 3 (14.5 ounce) cans vegetable broth 2 tablespoons uncooked long grain rice ¼ teaspoon curry powder 1 bay leaf 1 tablespoon lemon juice 1 teaspoon salt ¼ teaspoon white pepper 2 tablespoons minced fresh parsley Directions In a large saucepan, saute fennel seed in butter for 2-3 minutes or until lightly toasted. Add the carrots, sweet potato and apple; saute for 5 minutes. Stir in the broth, rice, curry powder and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are very tender. Remove from the heat and cool slightly. Discard bay leaf. In a blender or food processor, process soup in batches until pureed. Return to saucepan. Stir in the lemon juice, salt and pepper. Cook for 5 minutes or until heated through. Sprinkle with parsley. Tips Nutritional Analysis: One serving (1 cup) equals 117 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 989 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 starch. I Made It Print