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Carrot and Fennel Soup Recipe

Looking for an easy Carrot and Fennel Soup recipe? Learn how to make Carrot and Fennel Soup using healthy ingredients.


Submitted by mjaugustine

Makes 6 servings



Inspired by http://www.101cookbooks.com/archives/carrot-and-fennel-soup-recipe.html

Recipe Ingredients for Carrot and Fennel Soup

3 tbsp extra virgin olive oil
2 bulb fennel bulbs
2 1/4 pounds carrots, thickly sliced
2 clove garlic
10 cups vegetable broth
1 salt to taste
3 cups cooked wild rice
5 tablespoons orange juice

Recipe Directions for Carrot and Fennel Soup

  1. Heat the olive oil in your largest soup pot over medium-high heat. Add the fennel (chopped) and cook for 3-4 minutes, until softened a bit.

  2. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color. Stir in the garlic and cook another 30 seconds. Stir in the broth.

  3. Bring to a simmer and simmer, covered, until the carrots are very tender, another 15-20 minutes or so. Stir in the wild rice, bring back to a simmer, taste and add more salt if needed

  4. Remove from heat and stir in the orange juice. Taste and add more if needed. Serve with a sprinkling of the reserved fennel fronds on top.

Categories

Vegetables, Soup, Vegetarian

Nutrition Facts
Serving Size 748.8g
Amount Per Serving
Calories
480
Calories from Fat
74
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1108mg
46%
Potassium
1239mg
35%
Total Carbohydrates
86.9g
29%
Dietary Fiber
12.2g
49%
Sugars
14.5g
Protein
17.8g
Vitamin A 571% Vitamin C 44%
Calcium 15% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in manganese
  • Very high in vitamin A
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