Carrot Fennel Mystery Soup recipe

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Ingredients

3 tablespoons olive oil
1 ½ tablespoons fennel seed
1 ½ pounds carrots, peeled and diced
1 pear - peeled, cored, and diced
1 sweet potato, peeled and cubed
1 small russet potato, peeled and cubed
½ cup sliced fresh mushrooms
½ teaspoon curry powder
¼ teaspoon ground turmeric
3 (14 ounce) cans vegetable broth
2 tablespoons uncooked brown rice
1 tablespoon flax seed
3 bay leaves
1 tablespoon dried parsley
1 tablespoon lemon juice
½ teaspoon ground white pepper

Nutrition Info

180.7 calories
carbohydrate: 29.2 g
cholesterol: : -
fat: 6.3 g
fiber: 6.2 g
protein: 3.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 384.2 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed, cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth, bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.

  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.

  3. Stir the lemon juice and white pepper into the mixture, cook until thoroughly reheated, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

The mystery here is all the yummy goodies hidden in the soup. I cook for a lot of picky eaters and they've never been the wiser;they love this soup! I'm sure you can add other things as well;be creative! Use an apple in place of the pear, if you wish.

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