Fennel Carrot Soup Recipe

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Fennel Carrot Soup
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Ingredients:

Directions:

  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. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.75 Kcal (388 kJ)
Calories from fat 16 Kcal
% Daily Value*
Total Fat 1.78g 3%
Cholesterol 3.92mg 1%
Sodium 414.38mg 17%
Potassium 386.2mg 8%
Total Carbs 18.69g 6%
Sugars 7.49g 30%
Dietary Fiber 3.84g 15%
Protein 1.7g 3%
Vitamin C 8.8mg 15%
Vitamin A 1mg 34%
Iron 0.4mg 2%
Calcium 40.8mg 4%
Amount Per 100 g
Calories 64.76 Kcal (271 kJ)
Calories from fat 11.17 Kcal
% Daily Value*
Total Fat 1.24g 3%
Cholesterol 2.74mg 1%
Sodium 289.34mg 17%
Potassium 269.66mg 8%
Total Carbs 13.05g 6%
Sugars 5.23g 30%
Dietary Fiber 2.68g 15%
Protein 1.19g 3%
Vitamin C 6.2mg 15%
Vitamin A 0.7mg 34%
Iron 0.3mg 2%
Calcium 28.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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