Ingredient

• 1 tablespoon butter
• 1/2 teaspoon fennel seed
• 1-1/2 pounds carrots, sliced
• 1 medium sweet potato, peeled and cubed
• 1 medium apple, peeled and cubed
• 3 cans (14-1/2 ounces each) vegetable broth
• 2 tablespoons uncooked long grain rice
• 1 bay leaf
• 1/4 teaspoon curry powder
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons minced fresh parsley

Direction

1. 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.
2. 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.
3. 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.