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Ingredientes
- 1 Tbsp. vegetable oil
- 1/2 tsp fennel seeds
- 1 x apple peeled, cored and diced
- 1 1/2 lb carrots, sliced
- 1/2 lb sweet potatoes or possibly yams, peeled and cubed
- 2 Tbsp. white or possibly brown basmati rice">rice Or possibly regular long-grain rice">rice
- 1/4 tsp turmeric or possibly curry pwdr
- 5 1/2 c. vegetable stock or possibly water
- 1 x bay leaf Salt, to taste pepper, to taste lemon juice, to taste
- 2 Tbsp. chopped cilantro or possibly parsley
Direcciones
- Toasted fennel seeds perfectly complement sweet carrots, apples and sweet potatoes, while fresh lemon juice adds a nice tang in this brilliantly colored soup.
- In large pot, heat oil over medium heat. Add in fennel seeds and toast till darkened, about 2 to 3 min. Add in apple, carrots and sweet potatoes and cook 5 min, stirring occasionally. Add in rice, turmeric, stock and bay leaf. Bring to a boil, reduce heat, cover and simmer till rice and vegetables are tender, about 30 min.
- Drain vegetables and reserve broth. Throw away bay leaf. Transfer vegetables and small amounts of reserved broth in batches to food processor and puree till smooth. Return pureed soup and any remaining reserved broth to soup pot. Simmer till heated through, about 5 min. Season with salt, pepper and lemon juice.
- To serve, ladle soup into bowls and sprinkle with cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2225g | |
| Calories 723 | |
| Calories from Fat 137 | 19% |
| Total Fat 15.66g | 20% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 5681mg | 237% |
| Potassium 2666mg | 76% |
| Total Carbs 142.66g | 38% |
| Dietary Fiber 24.3g | 81% |
| Sugars 59.1g | 39% |
| Protein 10.42g | 17% |
