Submitted by: Jessica Cunha
Original Credit: Judith Barrett, Saved by Soup
Total cooking time approximately 50 minutes.
- 2 tsp olive oil
- 1 medium-sized onion, finely chopped
- 1 lb carrots, thinly sliced
- 1/3 cup brown rice
- 4 cups vegetable broth
- salt and freshly ground pepper, to taste
- 2 Tbs chopped fresh chives
Heat the oil in a heavy 4-quart sauce pan over medium-high heat. Add the onion and cook, stirring occasionally, 2-3 minutes. Add the carrots and cook, stirring occasionally, for another 2-3 minutes. Add the rice and broth and season with salt. Bring to a boil, partially cover the sauce pan, and reduce the heat to medium-low. Simmer the soup until the rice is soft and the carrots are tender, about 25-30 minutes.
Transfer the soup to a food processor or blender, or use an immersion blender, and process until smooth. Please note, hot soups in food processors and blenders tend to expand – avoid a bad burn by blending in batches, if needed.
Return the blended soup to the pan and season with pepper (and more salt, if needed). Garnish with chives.
110 cal, 2.1 g of fat