Carrot Soup With Cilantro

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegtime1	1	Servings

INGREDIENTS

1	T	Vegetable oil
1/2	t	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	T	White or brown basmati rice
		OR regular long-grain rice
1/4	t	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	T	Minced cilantro or parsley

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 969 Calories From Fat: 148 Total Fat: 16.9g Cholesterol: 0mg Sodium: 774.3mg Potassium: 3062.5mg Carbohydrates: 204.3g Fiber: 25.3g Sugar: 115.8g Protein: 13.6g