carrot puree soup over brown rice
(1)
Still have those carrots. Decided to have soup seeing on how it is a rainy day out. Soup always makes me feel better on a rainy day. Been having trouble sleeping lately too. Soup might be the stress killer I've been looking for. Here's hoping!
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(1)
yield
4 serving(s)
prep time
10 Min
cook time
1 Hr 20 Min
method
Stove Top
Ingredients For carrot puree soup over brown rice
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4 ccarrots, chopped
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2 Tbspextra virgin olive oil
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1 smshallot, diced
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1 smred bell pepper, seeded and sliced
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3 cbeef stock
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1/2 ccream
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2 Tbspbutter, salted
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5 clovegarlic, minced
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1 tspcelery salt
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salt and pepper to taste
How To Make carrot puree soup over brown rice
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11-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! -
2I 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! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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