I have used another recipe for Carrot Soup that I found on the Internet… of course, I don’t have it in front of me, but the proportions don’t need to be exact. If you want the soup thicker/thinner more carroty/more peppery, adjust at will. It’ll be fine.
Don’t worry about chopping the vegetables neatly – this soup will be blended when it is cooked, so it doesn’t matter.
1-2 pounds of carrots, peeled and chopped
2 cartons chicken broth
1 medium onion, chopped
1-2 T. olive oil
black pepper to taste
1/2-1 cup of any kind of rice
Chop carrots and onions. Heat olive oil in large pot; saute vegetables until somewhat softened, but not brown. Add salt/pepper to taste. (I don’t do a lot of salt – it’s in the broth).
Add the broth and the rice. Bring to a boil and let simmer for about 25-30 minutes, until carrots are softened and rice is cooked. Set aside to cool. Ladle batches into the blender to puree the soup when finished, unless you’ve got a nifty immersion blender. Then just attack it in the pot.
Serve, adding pepper to taste. The blended rice in this dish makes it thick and creamy, but it’s non-dairy!