Moroccan Carrot Soup

Adapted from: Vegetarian Times

Ingredients

1 Tbsp. + 1 tsp. olive oil

1 tsp. fennel seeds

1 1/4 lbs. carrot, sliced 1/4 inch thick

1/2 lb. sweet potatoes, peeled and cubed (1 large or 2 medium)

1 large Granny Smith apple, peeled and diced

6 cups cups low-sodium vegetable broth

2 Tbsp. long grain white rice

1/4 tsp. curry powder

1/4 tsp. coriander

1 bay leaf

Fresh lemon juice

Flat-leaf parsley sprigs, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add fennel seeds and cook, stirring until fragrant, about 1-2 minutes. Next, add sweet potatoes, carrots, and apple and cook, stirring often, 5 minutes. Add broth, rice, curry powder, coriander, and bay leaf.

After all of the ingredients have been added, bring mixture to a very low boil. Cover, reduce heat and simmer until vegetables are just tender, about 20 minutes. Discard bay leaf and puree soup in batches in a food processor or with an immersion blender. Add lemon juice, salt, and freshly ground pepper to taste. Garnish with parsley.