Cooking with Hatsue: CREAMY Carrot Soup!
This carrot soup is HEAVENLY… I COULD HAVE THIS EVERY DAY AND NOT GET SICK OF IT!!! The secret to the creamy texture is the rice! It tastes like a dreamy cloud and is creamy AF. I hope you make this recipe and please let me know how you liked it!
INGREDIENTS:
4 carrots peeled and cut into small 1/2 inch rounds so it cooks faster
1 medium sweet onion sliced with a mandolin or sliced thinly
4 tbsp white rice (not cooked) straight from the bag
4 cups of homemade veggie stock (or purchased veggie or chicken stock or you can use water) *may need to add more as you cook and liquid evaporates
METHOD:
Heat a large pan over medium high and add 2 tsp of olive oil. Next add all ingredients (EXCEPT the stock) into the pan and cook until carrots are soft and onions are see though. Stir frequently so the rice doesn’t stick and burn to the pan. Once the veggies are cooked through and soft, add your soup stock of choice or water to the pan. Cover with lid and heat over medium heat and cook for about 10 more minutes. Check frequently to see if more broth needs to be added. You can also use water. Once everything is cooked, turn off heat and let it sit until it cools down before adding to the blender.
Once it cools, add the mixture to a blender and blend on high speed until nice and creamy. Now it’s ready to serve!
ENJOY and feel free to top with 2% milk foam, drizzle olive oil, chives or parsley. This is all optional just want to throw out ways to garnish it!
