Carrots were originally purple, red, white, and yellow rather than the now-familiar orange. The different colors of heirloom varieties are coming back into fashion and are fun to grow and eat. But for this soup, from The Complete Root Cellar Book by Steve Maxwell and Jennifer MacKenzie, the classic orange looks best. The zing of ginger and the slight sweetness of carrots are a delightful combination. The small amount of rice gives body to the soup while keeping it light.
1 tablespoon vegetable oil
1 onion, chopped
6 cups chopped carrots (8 to 12)
2 tablespoons minced gingerroot
¼ 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
¼ teaspoon freshly ground black pepper, or to taste
Chopped fresh parsley
1. Bring a large pot and put some oil in it. Place this pot over the medium heat and add the onions in it. Let the onions get fried for three minutes. Put in the ginger and carrots and saute for five minutes. Now add in the rice and stir.
2. Add the stock and let it boil at medium heat. Once it start boiling, reduce the heat and cover the top for at least twenty minutes.
3. Use an immersion blender in the pot and let it completely smooth. If you don’t have an immersion blender, you can simply transfer the mixture into a blender to smooth, then return it to the pot.
4. Now, reheat the mixture until you achieve your desired consistency. While reheating, keep stirring. Add the lemon juice, salt and pepper as your taste.
Ladle into warmed bowls and serve sprinkled with parsley.
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