Recipe by Mims & Squims
Light soup with lots of flavor, and soy millk adds protein. Great way to get the little ones to eat their veggies!
- 1 leek
- 2 tablespoons unsalted butter
- 2 lbs carrots
- 1 sweet potato
- 2 garlic cloves, peeled and minced
- 2 tablespoons fresh gingerroot, grated
- 1⁄2 teaspoon curry powder or 1⁄2 teaspoon nutmeg
- 5 cups vegetable stock
- 1 cup cooked rice, cooked (white, jasmine or brown if preferred)
- white pepper
- 1 cup soymilk (or Heavy Whipping Cream)
Directions See How It's Made
- Cook the rice first. In a small saucepan, bring 1-1/4 cups water to a boil. Add 1/2 cup of dry, white rice. Covered and simmer for 15 minutes or until grains are tender and water is mostly gone (longer for brown rice).
- Trim off the tough green end of leek, then slice leek lengthwise and rinse out. Slice leek halves into 1/4-inch slices.
- Trim carrots, wash and slice diagonally. Peel sweet potato and cut into 1-inch cubes.
- Melt butter (can use oil) in the soup pot and saute the leek until translucent but not brown. Add carrots and sweet potatoes and toss for 2 minutes on medium heat.
- Add the garlic, ginger, stock and rice. Bring to a boil, then lower to a simmer. Cover and cook gently for 20 minutes or until the carrots are soft.
- Puree the soup in a food processor or with a hand-held whisk. Add salt and pepper to taste.
- When serving, put one tablespoon of soy or heavy cream in the middle of the bowl, and give it a gentle swirl.