Carrot Fennel And Lentil Soup Recipes

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CARROT, FENNEL AND LENTIL SOUP



Carrot, Fennel and Lentil Soup image

Make and share this Carrot, Fennel and Lentil Soup recipe from Food.com.

Provided by Serah B.

Categories     Vegan

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 shallot, diced
1/2 fennel bulb, chopped
3 carrots, chopped
1 cup kale leaf, stemmed and chopped
1 large tomatoes, chopped
5 cups vegetable broth
1/2 dry white wine
1 1/2 cups dry lentils
1 cup brown rice
3 tablespoons olive oil
salt, to taste
pepper, to taste
2 tablespoons white wine vinegar
2 teaspoons herbes de provence

Steps:

  • Heat oil in stockpot over medium-high heat.
  • Saute shallots, fennel, and carrots until shallots are translucent.
  • Add white wine and cook over medium heat until mostly absorbed.
  • Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
  • Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
  • Stir in vinegar, season to taste. Enjoy!

Nutrition Facts : Calories 281.4, Fat 6.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 44.9, Fiber 13.3, Sugar 2.6, Protein 12.1

FENNEL CARROT SOUP



Fennel Carrot Soup image

This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon butter
1/2 teaspoon fennel seed
1-1/2 pounds carrots, sliced
1 medium sweet potato, peeled and cubed
1 medium apple, peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
2 tablespoons uncooked long grain rice
1 bay leaf
1/4 teaspoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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