CREAMY CARROT SOUP
When temps begin to drop (slightly) in the mornings….I begin to think about soup and stew and all of those great “wintery” dishes. I know I’ve been on a bit of a rant with food lately…..sorry, it’s just the time of year. So, when I tried this creamy, rich little bowl of Heaven … I was sold! Easy to make with just a few ingredients, it’s my new “go to” when I cannot decide what I want for lunch or dinner. There is a “secret” ingredient……
4 carrots peeled and cut into small 1/2 inch rounds so they get tender faster
1 medium sweet onion sliced thinly
4 T white rice (raw) straight from the bag (aka “the secret”)
4 cups of homemade veggie stock (or purchased veggie or chicken stock or you can use water)
*may need to add more as you cook and liquid evaporates
Heat a large pan over medium high and add 2 tsp of olive oil. Next add all ingredients (EXCEPT the stock) into the pan and cook until carrots are soft and onions are see though. Stir frequently so the rice doesn’t stick and burn to the pan. Once the veggies are cooked through and soft, add your soup stock of choice or water to the pan. Cover with lid and heat over medium heat and cook for about 10 more minutes. Check frequently to see if more broth needs to be added. You can also use water. Once everything is cooked, turn off heat and let it sit until it cools down before adding to the blender.
Once it cools, add the mixture to a blender and blend on high speed until nice and creamy. Yippee! it’s ready……
I like to top my bowl with Fage Plain Yogurt….but you could use dill, olive oil or anything else that makes you smile.
Adapted from Rrayyme.
HAPPY FALL RECIPE HUNTING – #aging backwards
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