Creamy Carrot Soup

1. 1

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

2. 2

   Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.

3. 3

   Stir in the carrots and cook, stirring another 2 to 3 minutes.

4. 4

   Add the rice and broth and season with sea salt to taste.

5. 5

   Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.

6. 6

   Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.

7. 7

   Transfer the soup to a food processor or blender; process until smooth.

8. 8

   Scrape down the sides and process a few more seconds.

9. 9

   Return the soup to the saucepan.

10. 10

    Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.

11. 11

    For Vegetarian/Vegan use only the vegetable broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.