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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fennel Carrot Soup   
    Categories: Vegetables, Potatoes, Fruits, Rice, Herbs   
         Yield: 8 servings   
       
         1 tb Butter   
       1/2 ts Fennel seed   
     1 1/2 lb Carrots; sliced   
         1 md Sweet potato; peeled, diced   
         1 md Apple; cored, peeled, diced   
    43 1/2 oz (3 cans) vegetable broth   
         2 tb Uncooked long grain rice   
         1    Bay leaf   
       1/4 ts Curry powder   
         1 tb Lemon juice   
       1/2 ts Salt   
       1/4 ts White pepper   
         2 tb Minced fresh parsley   
       
     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.   
        
     Marlene Bursey, Waverly, Nova Scotia   
        
     Makes: 8 servings (2 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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