carrot fennel mystery soup

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 1/2 tablespoons fennel seed
• 1 1/2 pounds carrots, peeled and diced
• 1 pear - peeled, cored, and diced
• 1 sweet potato, peeled and cubed
• 1 small russet potato, peeled and cubed
• 1/2 cup sliced fresh mushrooms
• 1/2 teaspoon curry powder
• 1/4 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
• 1/2 teaspoon ground white pepper

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.
• 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.
• stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.