Carrot Soup with Cilantro

Fall is right around the corner gang. I thought I would get you off to a good start with a heart warming favorite of mine.

What you'll need:
1 tbs unsalted butter
.5 tsp fennel seeds
.25 tsp cayenne pepper (or to taste)
1.5 lbs carrots sliced
.5 lb sweet potatoes peeled and cubed
2 tbs brown basmati or other long grain rice
.25 tsp. curry powder or to taste (I use more)
5.5 cups chicken stock (or vegetable stock for my vegetarian friends)
1 cup white wine
1 bay leaf
salt and freshly grown black pepper
1 cube chicken bouillon cube for extra depth
2 tbs fresh cilantro
sour cream or creme fraiche for serving

In a large pot, heat .5 tbs butter over medium heat. Toast the fennel seeds until darkened about 2-3 minutes. Add the apple, carrots and sweet potatoes and cook  5 minutes, stirring occasionally. Deglaze with wine. Add the rice, and curry powder, cayenne if desired, chicken stock, bouillon, and bay leaf. Bring to a boil, lower the heat and cover and simmer until the rice and vegetables are tender (30 minutes or so). Drain, RESERVING THE BROTH, remove and discard the bay leaf.

Transfer the mixture and small amounts of the reserved broth in batches to a food processor and puree until smooth. When dealing with hot soups in a processor, really lean on the lid. You don't know pain until a food processor lid blows off the top splattering you and the kitchen with molten lava! Only fill your processor half way or less at a time. Return the pureed soup and any remaining reserved broth to the soup pot. Simmer for five minutes. Season with salt and pepper.

To serve, drizzle the top of the soup with remaining melted buttor and sprinkle with cilantro, creme fraiche and a dash of cayenne for extra heat.

Serve a nice rustic bread toasted on the side.