Carrot Fennel Mystery Soup Recipe

Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant 2 to 3 minutes. Add the carrots pear sweet potato russet potato mushrooms curry powder and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice flax seed bay leaves and parsley into the broth; bring the mixture to a boil reduce heat to low and simmer until the rice and vegetables are very tender about 30 minutes.

Pour the soup into a blender filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.

Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated about 5 minutes.