Apple & Carrot Soup

 The Fennel seeds &  Apple in  a Soup? Ya...its a brilliant flavor..its so creamy and rich in herbs..Have hot or cold , tastes the best.... To a company is Roasted Tomato Toasts.. 

Ingredients:

• 2-3 Carrots (sliced)
• 1 Apple (peeled and diced)
• 1 tsp Fennel seeds
• 2 Tbsp Rice (uncooked) 
• 2-3 cups Vegetable stock
• 1 small Bay leaf
• 1/2 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder (optional)
• 1/2 tsp Curry powder
• 2 tsp Olive oil / Butter
• Salt & black pepper as per taste
• Fresh lemon slice

Method :

In a sauce pan with oil /butter, add fennel seeds and roast on medium heat 2-3 minutes or you get nice aroma. Add chopped carrots, apples and roast for 5-7 minutes. Add  rice, turmeric powder, red chili powder, curry powder, coriander powder, vegetable stock, bay leaf, salt , pepper and cook till all the vegetables get tender.

Puree the  vegetable & rice mix until smooth. (discard the bay leaf before making puree). Transfer this puree into the same sauce pan and simmer for 8 minutes.

Serve hot with dash of black pepper and lemon.

The tangy flavors make the good combo with this soup...

For Roasted tomato

• 2 Tomatoes
• 1/2 Capsicum
• 1 Garlic pod
• 1/2 tsp Basil (dry)
•  1-2 Tbs Olive oil
• 1/2 tsp Red chili flakes
• Salt to taste

Method: 
Roast the tomatoes in the oven for 20 minutes. Remove the skin of it. Heat the pan with oil, add garlic, capsicum and roast for few minutes. Add roasted tomatoes, salt, basil, red chili flakes and mix everything well.

Toast the breads and spread roasted tomato.

This Recipe goes to Taste bud's Cooking with Fruits event.