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Carrot Fennel Mystery Soup

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Carrot Fennel Mystery Soup

Directions

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Ingredients :

  • 3 tablespoons olive oil
  • 1 ½ tablespoons fennel seed
  • 1 ½ pounds carrots
  • peeled and diced
  • 1 pear – peeled
  • cored
  • and diced
  • 1 sweet potato
  • peeled and cubed
  • 1 small russet potato
  • peeled and cubed
  • ½ cup sliced fresh mushrooms
  • ½ teaspoon curry powder
  • ¼ 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
  • ½ teaspoon ground white pepper
  • Methods :

  • 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.
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