Carrot Fennel Mystery Soup
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Olive Oil1.5 tbsps
Fennel Seed1 small
Russet Potato (peeled and cubed)1 cup
Mushroom (sliced fresh)1 tsp
Curry Powder1 tsp
Ground Turmeric1 tbsp
Flax Seed1 tbsp
Dried Parsley1 tbsp
Lemon Juice1 tsp
Ground White PepperDirections:
1
Heat the oil in a large skillet over medium heat
2
Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes
3
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
4
Pour the vegetable broth over the mixture
5
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
6
Pour the soup into a blender, filling the pitcher no more than halfway
7
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
8
Puree in batches until smooth and pour into a clean pot and return to heat
9
Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes