Carrot and rice soup from Cookkosher.com
A delicious soup that's perfect for the winter.
Brought to you by Cookkosher.com
Prep time: 15 minutes
Cook time: 25minutes
A delicious soup that's perfect for the winter. If you must make it pareve, it will still be good, but if you keep the butter in, it will be amazing!
3 Tbsp unsalted butter
1 red onion, sliced
1 clove garlic, minced
5 cup water
2½ cup carrots, peeled and sliced
¼ cup long-grain rice, uncooked
2 Tbsp chicken-flavored soup mix
½ tsp ginger powder
¼ tsp salt (to taste)
1 cup white rice (to garnish and add to your bowl as you like)
2 Tbsp fresh parsley, to garnish (optional)
Melt butter in a large soup pot and saute onion and garlic until tender. Add water, carrots, rice, soup mix, and ginger.
Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Remove from heat and let cool before blending to desired consistency. I like to blend enough to have a creamy, thick base, while still keeping a nice amount of whole carrot pieces.
Add salt and mix well. Slide a heaping spoonful of white rice into each bowl of soup just before serving. If desired, also garnish with flecks of fresh parsley.