Fennel and Carrot Soup
A velvety carrot and fennel cream soup with hints of apple, curry and lemon.
⏱️ Prep: 30 min
Ingredients
| 1 с.л./tbsp | butter |
| 1/2 ч.л./tsp | fennel seeds (or fresh fennel) |
| 700 г/g | chopped carrots |
| 1 | medium sweet potato |
| 1 | medium apple |
| 500 мл/ml | vegetable stock |
| 2 с.л./tbsp | rice |
| 1 | bay leaf |
| 1/4 ч.л./tsp | curry |
| 1 с.л./tbsp | lemon juice |
| 1 ч.л./tsp | salt |
| 1/4 ч.л./tsp | white pepper |
| 2 с.л./tbsp | chopped parsley |
Instructions
- In the small pot melt the butter (with a little olive oil). Add the fennel, potato, apple and carrots and sweat them. If using fennel seeds rather than a bulb, first add the seeds until they pop, then add the rest to sweat.
- Pour in the stock, rice, bay leaf and curry and bring to a boil. Lower the heat, cover and leave for 30 minutes, until everything is tender.
- Take off the heat, remove the bay leaf and blend everything smooth. Stir in the lemon juice and pepper. Return to medium heat for about another 5 minutes. Sprinkle with parsley when done.