Creamy Carrot Soup

1. 1

   In a 2-quart saucepan, combine the carrots and 1 cup of the stock.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender.

4. 4

   Using a slotted spoon, remove 1/2 cup of the carrots and set aside.

5. 5

   Stir the rice, thyme, bay leaf, pepper and the remaining 1 cup of stock into the pan.

6. 6

   Bring to a boil.

7. 7

   Cover and simmer, stirring occasionally for 20 minutes, or until the rice is tender.

8. 8

   Remove and discard the bay leaf.

9. 9

   Transfer the mixture to a blender and puree until smooth.

10. 10

    Return to the saucepan.

11. 11

    Simmer for 5 minutes.

12. 12

    Stir in the milk and heat through.

13. 13

    Add the reserved carrots and nutmeg.

14. 14

    Serve sprinkled with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.