"soup, carrot"Serves 8 | Prep Time 10 | Cook Time 45
Why I Love This Recipe
easy ti make
Ingredients You'll Need
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
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.
Pairs Well With
this could be paired with a salad