CARROT SOUP
Creamy warm soup, great for the cold
Ingredients
- 1 tbsp olive oil extra virgin
- 1 medium Onion chopped
- 8 large Carrots peeled and chopped
- 4 cups chicken stock
- Pinch Pepper
- Pinch salt
- 4 tbsp Rice cooked
- Fresh thyme/Rosemary optional
Servings: people
Instructions
- Put the olive oil in a pot over a medium heat, pour in the chopped carrots and onions. Cover and cook for about 5 minutes, adding little chicken stock when necessary.
- Add remaining stock and rice. Cover and cook for 10 minutes.
- Pour in the blender and blend until purée. Pour it back into the pot and reheat under low heat for 2 minutes, adding pepper and salt.
- Serve in a bowl and garnished with rosemary or thyme
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