Creamy Carrot Soup

Name: Creamy Carrot Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
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

(2)

Recipe by patnmax

A creamy carrot soup.

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READY IN: 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Heat the oil in a heavy 4-quart saucepan over medium-high heat.
Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
Stir in the carrots and cook, stirring another 2 to 3 minutes.
Add the rice and broth and season with sea salt to taste.
Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.
Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.
Transfer the soup to a food processor or blender; process until smooth.
Scrape down the sides and process a few more seconds.
Return the soup to the saucepan.
Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.
For Vegetarian/Vegan use only the vegetable broth.

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