Saturday, September 29, 2012

Easy Carrot Soup

One of my favorite dishes my mother made when I was growing up was her carrot soup. I finally decided to try making it last year for an autumn blessingway and it was a hit! We had it again last night, which reminded me to share this delicious and easy recipe with you:

  • 4 large carrots, sliced
  • 1/2 medium onion, chopped
  • 1 minced garlic clove or 1 tsp. crushed garlic
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground nutmeg
  • 2 tbs. butter
  • 6 cups chicken broth (about 3 cans)
  • 1/2 cup uncooked white rice
  • 3/4 cup whole milk 
1. Saute the carrots, onions, garlic, pepper, and nutmeg in the butter for a couple minutes.

2. Add the broth and rice and bring to a boil. Cover and simmer for about 20 minutes, until the carrots and rice are tender.

 3. Puree the soup in the blender (can be done in 2 shifts if necessary). Return the soup to the pot and stir in the milk.

That's it! You can garnish it with shredded carrot and serve with corn muffins or whatever else you like to eat with soup. This recipe is perfect for your Halloween party or fall baby shower!


Alexandra said...

Looks yummy!I will have to give this one a try!

Francine Sanchez said...

This does look yummy. I think we'll try it when the weather changes.

Sarah Brazee said...

If you like blended soups, you should think about getting an immersion blender! I really don't like the idea of blending hot soup in a regular blender, but with the immersion blender you seriously stick it in the soup, hit the button for about 20 seconds and voila! Blended! (Unfortunately, it's kind of a one-trick pony, but it's awesome if you like blended soups.)

Francesca said...

Sarah, my mom had one of those. It might be worth getting if it means less dishes for me to wash!

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