Author Notes: I didn't have anything I was in the mood to eat for dinner, and I had too many carrots. We love soup, so I decided to just wing it, and try my hand at cooking carrot soup from my head using what I had in the house. It was a hit from the beginning.
I never measure when I cook this soup, so please improvise. —phyllis
ounces chicken stock
cup rice (any kind; I use brown or basmati)
salt & pepper
cup heavy cream
Creme Fraiche and Cilantro for garnish (optional)
- Melt the butter in stock pot and add diced onion. Add salt & pepper and saute on medium-low heat until soft, about 5 minutes.
- Grate ginger into onions and cook for 1-2 minutes. You can add as much or as little ginger as you like.
- Peel and slice carrots and add to pot. Size doesn't matter because the soup will be pureed, but cut the carrots as uniformly as possible so they cook evenly.
- Add chicken stock, rice and salt & pepper. Bring to a boil, cover and simmer for 30 minutes.
- Allow soup to cool and then puree. Taste for salt & pepper, and if the carrots aren't sweet enough, add honey to taste. I usually add some regardless. Pour back into pot and add heavy cream. Garnish with creme fraiche and/or cilantro or chives.
- If the soup is too thick, thin with some chicken stock or water (you'll probably have to do this if you reheat the next day).
- This recipe was entered in the contest for Your Best Carrot Recipe