Cream of carrot soup with a sprinkle of herbs perfectly bridges the realities of Spring in the Midwest. The best part of this recipe is that the creamy part comes from rice pureed with the carrot mixture and then just a touch of half and half to add a bit of complexity and smooth out the veggie taste. You can convince yourself that this is a healthy dish.
Serve alongside a thick slice of multi-grain bread or buttery biscuits
CREAM OF CARROT SOUP [2 Servings]
1 C Sliced carrots
1 med Onion, roughly chopped
1 stalk Celery, roughly chopped
1-1/2 C Chicken stock
1/2 tsp Salt
1 pinch* Cayenne pepper
1/2 C Cooked rice
3/4 C Half and half [or milk]
1. Simmer vegetables in chicken stock until carrots are very tender
2. Cook rice in a separate pan
3. Add rice to soup mixture and puree with a hand-held blender or in a food processor
4. Stir in half and half [or low fat milk]; heat through
5. Season to taste with salt and cayenne pepper, or black pepper
and a bit of dill weed*
Serve alongside a thick slice of multi-grain bread or buttery biscuits
CREAM OF CARROT SOUP [2 Servings]
1 C Sliced carrots
1 med Onion, roughly chopped
1 stalk Celery, roughly chopped
1-1/2 C Chicken stock
1/2 tsp Salt
1 pinch* Cayenne pepper
1/2 C Cooked rice
3/4 C Half and half [or milk]
1. Simmer vegetables in chicken stock until carrots are very tender
2. Cook rice in a separate pan
3. Add rice to soup mixture and puree with a hand-held blender or in a food processor
4. Stir in half and half [or low fat milk]; heat through
5. Season to taste with salt and cayenne pepper, or black pepper
and a bit of dill weed*
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