Fennel Carrot Soup

By dashy_65

Ingredients

• 1/2 teaspoon fennel seed
• 1 tablespoon butter
• 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
• 1/4 teaspoon curry powder
• 1 bay leaf
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons minced fresh parsley

Preparation

Step 1

In a large saucepan, saute fennel seed in butter for 2-3 minutes or until lightly toasted. Add the carrots, sweet potato and apple; saute for 5 minutes.

Stir in the broth, rice, curry powder and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are very tender.

Remove from the heat and cool slightly. Discard bay leaf. In a blender, process soup in batches until pureed. Return to saucepan. Stir in the lemon juice, salt and pepper. Cook for 5 minutes or until heated through. Sprinkle with parsley. Yield: 8 servings.

Note: best made ahead and reheated.

117 cal, 2g fat, 989mg sodium 23g carb, 3g fiber