Prep 10 mins
Cook 25 mins
"This soup contains a wealth of cold-healing foods, from garlic to carrots to chicken broth." - Adapted from the Prevention Magazine book, "Natural Healing Guide 2002" If you'd like you can do as the recipe originally stated and use uncooked instant brown rice- just add an extra cup of water to the recipe and put the rice in with the carrots. This would be easy to make vegetarian by using vegetable broth rather than chicken.
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1⁄2 lb carrot, roughly chopped
- 1⁄2 cup brown rice, cooked
- 3 1⁄2 cups chicken stock or 2 (14 ounce) cans chicken broth
- 1⁄2 teaspoon salt
- 2 tablespoons chopped green chilies
- 1 lime, juice of
- Heat the oil in a large saucepan over medium heat.
- Add the onion and sauté for about 3 minutes, until transparent.
- Add the garlic and sauté one minute longer.
- Add the carrots, broth and salt.
- Bring to a boil, then reduce the heat to medium-low.
- Simmer, partially covered for about 20 minutes, or until carrots are tender.
- Stir in the chiles, lime juice and rice.
- Cool and purée the soup with a food processor, blender or immersion blender.
- The easiest way to puree is to add the solid ingredients to your food processor with just enough liquid to puree and then mix this thick pureed mixture back into the broth.
- Reheat, if necessary and serve warm.
Any dish that gives me a chance to play with my immersion blender scores points with me. I didn't have any cooked brown rice so I added 3 tablespoons of dry millet in with the carrots along with an extra 1/2 cup of brooth. The addition of the grain gave this an extra body and creaminess you don't usually find in carrot soups made without cream. Ate the soup hot garnished with some chopped cilantro. Thanks Roosie!