Sunday, August 12, 2012

Homemade Carrot Soup

I used this recipe as a base from Greedy Gourmet

Serves 4
Preparation: 5 mins [Took me 10 minutes] – Cooking: 30 mins
  • 30ml (2 tbsp) butter
  • 8 medium carrots, peeled and sliced
  • 1 onion, chopped
  • 1 litre (4 cups) boiling water or chicken/vegetable stock
  • 45ml (3 tbsp) rice, washed
  • salt and freshly ground pepper
  • 5ml (1 tsp) butter
  • mint or chervil, shredded for garnish
  1. Melt butter and toss carrots and onions until coated. Cover and cook gently for 10 minutes, adding a little water if necessary. Add boiling water or stock, and rice. Cover and cook for 20 minutes.
  2. Whizz with a hand blender or in a food processor. Return the purée to pan and reheat tasting for salt and pepper and season accordingly.
  3. Add butter, divide among serving bowls and top with herbs.

Kiki Nakita Version


  • 4 tbsp butter
  • 7-9 juicing carrots chopped into cubes
  • 1/2 onion cubed
  • 1 tbsp minced garlic from the jar
  • 1 stalk of celery finely chopped
  • A few leaves of basil
  • 3 tbsp rice
  • 4 Cups of boiling water
  • Salt & Pepper
  1. Melt 3 tbsp butter and add chopped onion, garlic, celery and carrots. Slightly cook for 1-2 minutes then add basil, rice, salt & pepper.
  2. I microwaved 4 cups of water for 5 minutes and added it to the pan, turned the heat down and added the lid to simmer for 10 minutes.
  3. Gently stir [I taste tested mine, the carrots give the water a nice flavor. I added more salt, pepper and 1 more tbsp butter] and simmer for an additional 10 minutes.
  4. Blend, and serve.

7/10 It turned out a little thick, so next time I might add some cream and simmer it on the stove.

This was defitely a simple, delicious recipe and extremely healthy...

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