Spiced Carrot Soup / M Milliken & S Feniger
photo by Pneuma
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 1 onion, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon brown sugar
- 1 1⁄2 teaspoons ground cumin
- 3⁄4 teaspoon ground coriander
- 1 lb medium carrot, peeled and sliced into 1/2 inch rounds
- 1⁄2 cup raw white rice
- 1 bay leaf
- 1 1 quart vegetable stock or 1 quart water
directions
- Add oil to heavy Dutch oven and heat to medium low.
- Add onion and garlic, stir.
- Add salt, pepper, sugar, cumin, and coriander.
- Cook for 10-15 minutes until onions are translucent.
- Add carrots, rice, bay leaf and stock (or water).
- Cook 30 minutes or until rice is puffed up and carrots are soft enough to be crushed against the side of the pot with a wooden spoon.
- Pass through a food mill into a clean pot or use an immersion blender in the Dutch oven.
- Taste and adjust seasoning.
- Bring back to a simmer, then serve with crispy fried shallots.
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RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana