This is a recipe I just made for the first time this past Sunday, and recommend it if you enjoyed the roasted squash bisque recipe from a few months ago! From the book, 300 sensational soups by snyders & deeds
It can be a little bland on its own but with cilantro and other garnishes such as crunchy croutons you can add some strong flavors. Also try adding an extra teaspoon curry powder, and next time I'm going to try and add some heat to give it a little spice!
2 T unsalted butter
2 T olive oil
8 medium carrots, chopped
2 small-medium onions, chopped finely
6 c vegetable broth (try homemade, you won't believe how much better it makes any recipe taste!! **)
1/2 c white rice
2 t freshly squeezed lemon juice
Freshly ground black pepper
1 c half and half (10%) cream or coconut milk
1/4 c fresh cilantro minced
In a large pot, heat butter and olive oil over medium-high heat. Add onion and saute until softened, about 6 minutes.
Add carrots, curry powder and salt, saute until carrots start to soften, about 5 minutes.
Add stock and bring to a boil.
Add rice, reduce heat and simmer until carrots and rice are tender, about 20 minutes.
Using a blender or a food processor - in batches - puree soup until smooth. Return to the pot, if necessary, and stir in lemon juice, salt and peppper to taste.
Stir in cream and reheat over medium heat, stirring occasionally, until steaming. Do not let boil.
Ladle into heated bowls, garnish with cilantro.
**
Homemade Vegetable Broth
Stir fry rough-chopped 4 carrots, 4 celery stalks, 1-2 turnips, 1 onion in 2 tbs olive oil for 5-7 minutes
Add a few pinches of salt and a little thyme, (or spice however you like), stir fry 30 seconds to 1 minute more
Add 6-8 cups water.
Bring to a boil, simmer for 35-95 minutes (depending on how much time you have.. the longer the better), strain and use as normally.
The extra freezes well and is useful for those recipes where you only need 1/2 cup or a cup of broth mid-week!
