I have found it best to just serve this Carrot Soup dish as an appetizer before the main and not tell people what it is made from. This carrot soup has slowly become a holiday tradition.
Fill pot with low sodium chicken broth or enough water plus 3-4 chicken bullion cubes so that all the veggies are covered by 2-3 inches of fluid.
2-4 Tablespoons of Tomato Paste
1/4-1/2 cup of raw white rice
1 Teaspoon up to a Tablespoon of ground Paprika
Cook on medium to low heat until fork penetrates carrots easily. If rushed for time saute the carrots and onions in butter or olive oil for 5 minutes before chicken broth or water.
Add the soup mixture to blender in small batches and puree. Return soup to a warming pot until ready to serve.
Recommended: Season heavily to taste with fresh ground black or white pepper at least 2 Teaspoons.
Add 1/2 cup of heavy cream if desired
1 Teaspoon of Cinnamon
Garnish with carrot peelings, scallions, panko breadcrumbs
Freshly baked sourdough bread
EV of the Year Judge, independent green journalist, photographer, author and sustainability activist that has published over 1000 articles. Mr Burridge’s travels have taken him to over 30 countries and 300+ major cities. He is originally from the USA, but has been residing in Australia for the last seven years. Connect to Ken Burridge on: Twitter, facebook, Google+, Linked in or website