Creamy Carrot Soup
The smoothest, most creamy carrot soup you will ever try...
It's hard for me to get my family to eat soup! They are just not soup people. Especially something like carrot soup! I thought, well it doesn't hurt to give it a shot and I made this recipe for them. They were pleasantly surprised, and even came back for seconds!!
You won't be disappointed either!
Makes 6 Servings
Recipe found in Millie Snyder's Lean & Luscious Mediterranean Cookbook, P 8
2 tbs olive Oil
1 cup chopped onions
3 cups chopped carrots
4 cups of water
3 packets instant chicken flavored broth mix
tsp tomato paste
1-ounce uncooked brown rice
1-1/2 cups evaporated skim milk
Salt and pepper to taste
Heat oil in a large saucepan over medium temperature. Add onions and cooked until tender, adding water, if necessary, to prevent drying.
Add carrots, water broth mix, tomato paste, and rice. Reduce heat to low, cover and simmer 30 to 40 minutes, until rice and carrots are tender.
Pour soup through a strainer into another saucepan.
Place about 1/2 cup of the vegetables back into the broth. Place remaining vegetables in a blender and blend until smooth. Add to broth. Stir in milk, salt, and pepper. Heat and continue stirring frequently until heated thoroughly.
Alternatively, you can take that 1/2 cup of the vegetables and put it back into the pot, setting the rest aside. Then use an immersion blender and blend the soup. After well blended, add the remaining vegetables back into the pot.
NOTE: If you have kids that do not like seeing vegetables in their soup, blend it all up!
Partially blended example
Fully blended example
Let cool, and then serve!
PRO TIP: Invest in a Mandolin slicer! They make food prep 110% faster! The one we used in this recipe can be found on Amazon here. Below are some examples of using this mandolin slicer. It is by far our favorite out there!