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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A creamy carrot soup. Ingredients:
2 teaspoons olive oil |
1 medium onion, finely chopped |
1 lb carrot, thinly sliced |
1/3 cup arborio rice or 1/3 cup short-grain rice |
4 cups chicken stock or 4 cups vegetable broth |
sea salt & fresh black pepper |
2 tablespoons green onion tops or 2 tablespoons chives, chopped |
Directions:
1. Heat the oil in a heavy 4-quart saucepan over medium-high heat.
2. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
3. Stir in the carrots and cook, stirring another 2 to 3 minutes.
4. Add the rice and broth and season with sea salt to taste.
5. Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.
6. Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.
7. Transfer the soup to a food processor or blender; process until smooth.
8. Scrape down the sides and process a few more seconds.
9. Return the soup to the saucepan.
10. Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.
11. For Vegetarian/Vegan use only the vegetable broth.
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