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Carrot Soup with Cilantro

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegtime1 1 servings

INGREDIENTS

1 tb Vegetable oil
1/2 ts Fennel seeds
1 Apple
Peeled; cored and diced
1 1/2 lb Carrots; sliced
1/2 lb Sweet potatoes or yams; peeled and cubed
2 tb White or brown basmati rice
OR regular long-grain rice
1/4 ts Turmeric or curry powder
5 1/2 c Vegetable stock or water
1 Bay leaf
Salt; to taste
Pepper; to taste
Lemon juice; to taste
2 tb Minced cilantro or parsley

INSTRUCTIONS

6 SERVINGS LACTO
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 fennel seeds and toast
until darkened, about 2 to 3 minutes. Add apple, carrots and sweet
potatoes and cook 5 minutes, stirring occasionally. Add rice,
turmeric, stock and bay leaf. Bring to a boil, reduce heat, cover and
simmer until rice and vegetables are tender, about 30 minutes.
Drain vegetables and reserve broth. Discard bay leaf. Transfer
vegetables and small amounts of reserved broth in batches to food
processor and puree until smooth. Return pureed soup and any
remaining reserved broth to soup pot. Simmer until heated through,
about 5 minutes. Season with salt, pepper and lemon juice.
To serve, ladle soup into bowls and sprinkle with cilantro.
PER SERVING: 195 CAL.; 4G PROT.; 4G TOTAL FAT (2G SAT. FAT); 37G
CARBS.; 6MG CHOL..; 670MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 34
Converted by MM_Buster v2.0l.

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