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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Marlene Bursey of Waverley, Nova Scotia sent the recipe for this soup that's perfect as a first course for a special-occasion dinner. The pretty pumpkin-orange soup get delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. Ingredients:
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 teaspoon salt |
1/4 teaspoon white pepper |
2 tablespoons minced fresh parsley |
Directions:
1. 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.
2. 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.
3. 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. Yield: 8 servings.
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