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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a delicious, creamy soup with a surprisingly complex flavor. Perfect with biscuits or some other comfort food indulgence like that! Ingredients:
1 tablespoon butter |
1 small onion, chopped |
1 lb carrot, diced (6-8 large carrots) |
2 cups vegetable broth (or 2 cups hot water and 1 vegetable bouillon cube) |
2 tablespoons raw white rice |
1 teaspoon salt |
pepper |
1/2 teaspoon crumbled dried thyme |
1 bay leaf |
1 1/2 cups milk |
Directions:
1. In a medium saucepan, heat the butter over medium heat. Add the chopped onion and cook, stirring, until softened – about 5 minutes.
2. Add the carrots, broth, rice, salt, pepper, thyme, and bay leaf. Cover and bring to a boil. Reduce heat at let simmer for about 20 minutes, or until carrots ad rice are tender. Fish out bay leaf and discard.
3. With an immersion blender (or in a food processor or blender), blend the soup until it is very smooth.
4. Pour soup back into the saucepan and bring to a boil, stirring. Once boiling turn heat down immediately.
5. Add the milk and heat through without boiling.
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