MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fennel Carrot Soup
Categories: Vegetables, Potatoes, Fruits, Rice, Herbs
Yield: 8 servings

1 tb Butter
1/2 ts Fennel seed
1 1/2 lb Carrots; sliced
1 md Sweet potato; peeled, diced
1 md Apple; cored, peeled, diced
43 1/2 oz (3 cans) vegetable broth
2 tb Uncooked long grain rice
1 Bay leaf
1/4 ts Curry powder
1 tb Lemon juice
1/2 ts Salt
1/4 ts White pepper
2 tb 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.

Marlene Bursey, Waverly, Nova Scotia

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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