Ingredients
1 tablespoon butter1/2 teaspoon fennel seed1-1/2 pounds carrots, sliced1 medium sweet potato, peeled and cubed1 medium apple, peeled and cubed3 cans (14-1/2 ounces each) vegetable broth2 tablespoons uncooked long grain rice1 bay leaf1/4 teaspoon curry powder1 tablespoon lemon juice1/2 teaspoon salt1/4 teaspoon white pepper2 tablespoons minced fresh parsley
Preparation
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.
