- 1 tablespoon vegetable oil
- 1 onion, chopped
- 6 cups chopped carrots (8 to 12)
- 2 tablespoons minced gingerroot
- 1⁄4 cup white rice (any type)
- 4 cups vegetable or chicken stock or reduced-sodium ready-to-use vegetable or chicken broth
- 2 tablespoons freshly squeezed lemon or lime juice
- 1 teaspoon salt, or to taste
- 1⁄4 teaspoon freshly ground black pepper, or to taste
Chopped fresh parsley
1. In a large pot, heat the oil over medium heat. Add the onion and sauté for about 3 minutes or until starting to soften. Add the carrots and ginger; sauté for 5 minutes or until the carrots start to soften. Stir in the rice.
2. Add the stock and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the carrots and rice are very soft.
Using an immersion blender in the pot or transferring soup in batches to an upright blender, purée until very smooth. Return to the pot.
3. Add water or more stock to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in the lemon juice. Season to taste with salt and pepper.
Ladle into warmed bowls and serve sprinkled with parsley.
Makes 8 cups (4 to 6 servings)
Tips: If using store-bought broth, reduced-sodium vegetable or chicken broth works best for this recipe. If it is not available, use 3 cups regular broth and 1 cup water. This soup can be prepared through step 2, cooled, covered, and refrigerated for up to 2 days.