- 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
- 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.
05/20/2018
recipepes.com
Carrot Fennel Mystery Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
