CARROT SOUP WITH CILANTRO

1 Tablespoon light oil, such as canola
¹/₂ teaspoon fennel seeds
1 tart apple, peeled, cored, and diced
1 ¹/₂ lbs. carrots, sliced
¹/₂ lb. sweet potatoes or yams, peeled and cubed
2 Tablespoons basmati or regular long-grain rice
¹/₄ teaspoon turmeric or curry powder
5 ¹/₂ cups vegetable stock or water
1 bay leaf
lemon juice to taste
salt and black pepper to taste
2 Tablespoons cilantro, minced (or parsley.)

Warm the oil in a soup pot over medium heat. Add fennel seeds and toast until darkened, about 2-3 minutes. Add apple, carrots, and sweet potatoes or yams. Sauté for about 5 minutes, stirring frequently. Add rice, turmeric or curry powder, vegetable stock or water, and bay leaf.

Bring to a boil, reduce heat, cover and simmer until rice is done and vegetables are tender, about 30 minutes.

Discard the bay leaf. Remove vegetables with a slotted spoon, and place them with a little bit of broth into a blender or food processor and purée until smooth. Return purée to the rest of the soup. Simmer for 5 more minutes. Season to taste with salt & pepper and lemon juice. Garnish with minced cilantro or parsley.

6 servings at 4 POINTS per serving

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