carrot puree soup over brown rice

How To Make carrot puree soup over brown rice

• 1

  1-Heat a medium sauce pan over medium high heat. Once pan is hot, add olive oil. 2-Let olive oil smoke and add garlic and shallot, immediately lower heat to medium. 3-Once garlic and shallot is translucent, add carrots. 4-Cook carrots for 10 minutes, then add butter to pan. 5-Once butter is completely melted, add red bell pepper to the pan. 6-Add celery salt and parsley. Stir. 7-Cook covered for 15 minutes. 8-Add beef stock and simmer for 45 minutes. 9-Lower heat to medium-low. 10-With immersion blender, puree soup until smooth. (If you don't have an immersion blender, puree in a standard blender then return to sauce pan once smooth.) 11-Add cream salt and pepper and stir until completely incorporated. Long Live The Carrot!
• 2

  I served this pureed soup over brown rice. I like the texture brown rice gives this slightly sweet savory soup. I cook my brown rice in a boil with rice vinegar and olive oil. Very Yummy!
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