How to Make Carrot Soup

This soup tastes creamy, but it's an illusion. The rice is what's making it taste so rich. Serves 6.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 tsp. olive (not virgin) oil
• 1 medium chopped onions
• salt
• spoons
• saucepans
• 2 tbsp. chopped fresh chives
• strainers
• peppers
• blenders
• cutting boards
• graters
• 1 lb. thinly sliced carrots
• peelers
• food processors
• 4 c. vegetable broths
• chef's knives
• 1/3 c. short-grain white rice
• Peppers
• Salt
• Salt
• Chef's Knives
• Blenders
• Chef's Knives
• Cutting Boards
• Food Processors
• Graters
• Peelers
• Saucepans
• Spoons
• Strainers
• Salt
• Saucepans
• Spoons
• Salt
• Strainers
• 4 c. vegetable broths
• 1/3 c. short-grain white rice
• 2 tbsp. chopped fresh chives
• 2 tsp. olive (not virgin) oil
• 1 medium chopped onions
• 1 lb. thinly sliced carrots

1. Heat the oil in a 4-quart saucepan over medium-high heat.

2. Add the onion and cook, stirring, until it softens, about three minutes.

3. Add carrots and cook, stirring, another three minutes.

4. Add the rice and broth, and season with salt to taste. Bring to a boil, partially cover, and reduce heat to medium-low.

5. Simmer about 25 minutes, or until carrots are tender when pierced with a sharp knife.

6. Put the soup in a food processor and process until smooth.

7. Return soup to saucepan, and season with salt and pepper to taste.

8. Reheat before serving and garnish with chives.

Tips & Warnings

• You can also puree the soup in a blender.

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