In a large saucepan, melt 2 tablespoons of butter over medium-high heat. Once melted, watch for bubbling, indicating the butter is hot enough.

Add 1 tablespoon of fennel seeds to the hot butter. Cook and stir for 2-3 minutes until they become aromatic and lightly toasted.

Introduce 3 cups of chopped carrots, 1 medium sweet potato peeled and diced, and 1 chopped apple into the pan. Sauté for about 5 minutes.

Pour in 4 cups of vegetable broth, 1/2 cup of long grain rice, 1 bay leaf, and 1 tablespoon of curry powder. Bring to a boil, then reduce heat and cover.

After 30 minutes of simmering, remove the pan from heat, allow to cool for about 5 minutes, and discard the bay leaf.

In batches, blend the soup mixture until smooth and creamy. Return to the saucepan.

Stir in the juice of 1 lemon, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Heat through for an additional 5 minutes.

Ladle the soup into bowls and garnish each serving with freshly chopped parsley.