Winter Carrot Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saute pan, saute onions and garlic in a bit of oil (sesame is nice, but canola is just fine) until they start to look clear.
  • Add carrots, pumpkin, and chicken broth.
  • Stir to combine, and pick a few spices: nutmeg, cumin, paprika and cinnamon are my standards, but it's really up to you.
  • A bit of salt is nice, too.
  • Once the carrots have softened, ladle them into a blender and puree.
  • Return to pot, and repeat if desired.
  • You should have a nice thick bright orange soup.
  • Now comes the tricky part.
  • Produce rice, ideally from a forgotten Chinese food carton in the back of the fridge.
  • (If no leftover rice or pasta is available, freshly cooked will work just as well.) Dump this square of gluten into a bowl, and add lemon juice (Tbsp+) and pepper.
  • Microwave under plastic for about two minutes; the rice will soften and absorb the juice.
  • Add this to the soup.
  • Stir a few times to combine; serve.
  • A note about the chicken broth: As a variation, I've substituted orange and apple juice, and watered wine.
  • You may want to alter your spices a bit, but I think you'll be surprised at how bright this soup tastes.
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