Carrot Soup

Carrot Soup

A soup which politely brings her own stock. :)

Carrot Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison



carrot peels and tops
1/2 onion, sliced
thyme and parsley sprigs
1 bay leaf


1 Tbsp olive oil
1 onion, sliced
1 pound carrots, sliced
1 garlic clove, minced
1 Tbsp parsley, chopped
1/2 cup rice
apple cider vinegar
salt and pepper


Let the stock ingredients simmer for about 30 minutes in 5 cups water. Remove from the heat and set aside.

In a soup pot, heat the oil and fry the onion and carrots for a couple of minutes. Add the garlic, parsley and rice and fry until fragrant. Add 1/2 cup of water and cook for 5 minutes with a lid on. Strain the stock into the pot and simmer for about 20 minutes until the carrots are tender. Purée the soup with an immersion blender, add vinegar, salt and pepper to taste.

1 comment:

Jeanne said...

A polite soup is much better than an impolite soup. She's very thoughtful indeed. ;)