Your Email:

Your Name:

To:

Subject:

Message:
Creamy carrot soup with arborio rice Serves 6 Ingredients 2 tablespoons extra virgin olive oil 1 large yellow onion, cut into medium dice 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 ½ teaspoons ginger juice 1 teaspoon lemon juice 2 tablespoons fresh dill, chopped for garnish Directions 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 desired consistency. 5. Add lemon and ginger juice. Readjust seasonings. 6. Garnish with dill and serve. Recipe Source: Natural Gourmet Institute – Chef training program http://thepalettefund.org/154