Creamy carrot soup with arborio rice

Serves 6

This flavorful soup is a multitasker!  The carrots are high in beta-carotene, which strengthens the immune system, making this soup especially good for immune-suppressed patients undergoing cancer treatments.  The ginger in this soup brightens the flavor, and can also serve to pique hunger and quell queasy stomachs. 

Ingredients

2 tablespoons extra virgin olive oil

1 large yellow onion, diced

1 teaspoon sea salt

2 lbs carrots, peeled and cut into ½ inch rounds

5 cups vegetable or chicken stock

¼ cup Arborio rice


1 teaspoon lemon juice

1½ teaspoons ginger juice
2 tablespoons fresh dill, chopped for garnish

Procedure

1.  In a medium pot, heat oil over medium heat.  Add onions and salt.  Sweat until onions are softened (about 8 minutes).  Stir often to prevent browning.

2.  Add carrots, cover pot and cook over low heat for about 5-6 minutes.  Stir to prevent browning.

3.  Add stock and rice to the pot.  Raise the heat and bring to a boil.  Reduce heat to low and simmer 30 minutes, covered, until carrots are very tender.

4.  Blend the soup (use a blender preferably).  Add additional stock to bring soup to desired consistency.

5.  Add lemon and ginger juice.  Readjust seasonings.

6.  Garnish with dill and serve.

Recipe adapted from the Natural Gourmet Institute Chef Training Program