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Carrot Fennel Mystery Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cozy up with a velvety blend of fennel, carrots, sweet potato, and pear in this autumnal soup.
Ingredients:
  • 3 tablespoons olive oil
  • 1.5 tablespoons fennel seed
  • 1.5 pounds carrots, peeled and diced
  • 1 pear - peeled, cored, and diced
  • 1 sweet potato, peeled and cubed
  • 1 small russet potato, peeled and cubed
  • 0.5 cup sliced fresh mushrooms
  • 0.5 teaspoon curry powder
  • 0.25 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
  • 0.5 teaspoon ground white pepper
Instructions:
  • In a large skillet over medium heat, warm the oil. Toast fennel seed until fragrant, about 2 to 3 minutes. Add carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric. Stir until coated in oil, about 2 to 3 minutes. Pour in vegetable broth. Add rice, flax seed, bay leaves, and parsley. Bring to a boil, then simmer on low heat for about 30 minutes until rice and vegetables are tender. Enjoy!
  • Gently pour the soup into the blender, filling it only half full. Securely hold the lid with a towel and pulse a few times to start blending, then let it puree until smooth. Repeat until all the soup is blended. Transfer back to a pot and reheat.
  • Combine fresh lemon juice and a pinch of aromatic white pepper into the mixture, cook until fully warmed through, approximately 5 minutes.

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