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Carrot Soup, Perfect for Fall Weather
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Description
Every time it starts getting colder outside, I immediately want warm soup! We had a couple of cold days last week so guess what I have been making? Actually, this following recipe was made by Karl for me because I was feeling under the weather (he’s the best!). It was so delicious that I asked him to make a double batch! When it gets cold in your area, give this soup a try!
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Spanish Onion, Diced
- 2 cloves Garlic, Chopped
- 1 Tablespoon Fresh Ginger, Grated
- 2-½ cups Carrots, Cleaned And Cut Into Small Chunks
- 1 cup Celery, Chopped
- 5 cups Water
- 2 teaspoons Concentrated Chicken Stock
- ½ cups Uncooked Medium Grain White Rice
- 2 Tablespoons Fresh Cilantro, Chopped
Preparation
Bring a large pot to medium heat and add olive oil. Add onions, garlic and ginger and cook until onions are tender. Add in carrots, celery and keep cooking on medium heat for about 5 minutes.
Add the water, chicken stock and rice and bring the pot to a boil. Lower the heat and let it simmer for 30 minutes. Use a hand blender or a food processor to puree the soup.
Add as much fresh coriander as you want and serve!
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