Thursday, January 6, 2011

Carrot Soup

Carrot Soup

1 Tbsp butter or oil

½ tsp fennel seeds (whole)

1 apple, peeled, cored and diced*

1½ lbs carrots (about 9 medium), sliced

½ lb sweet potatoes, peeled and cubed

2 Tbsp brown or white rice

¼ tsp turmeric

5½ cups vegetable or chicken stock

Salt to taste

In a large pot heat butter. Toast fennel seeds until aromatic--about 2-3 minutes. Add apple, carrots, and sweet potato. Sauté for five minutes, stirring occasionally. Add rice, turmeric, and stock. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender--about 20 minutes. Puree vegetables in a blender (with a little of the stock) or with a hand mixer (like a Braun). Stir puréed vegetables into broth. Season to taste. Enjoy!

*You can also substitute with about 1 cup applesauce; add just before puréeing soup.

We eat this with fresh bread.

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