Carrot Puree Soup over Brown Rice

Maggie May Schill


Still have those carrots. Decided to have soup seeing on how it is a rainy day out. Soup always makes me feel better on a rainy day. Been having trouble sleeping lately too. Soup might be the stress killer I've been looking for. Here's hoping!

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10 Min


1 Hr 20 Min


Stove Top


4 c
carrots, chopped
2 Tbsp
extra virgin olive oil
1 small
shallot, diced
1 small
red bell pepper, seeded and sliced
3 c
beef stock
1/2 c
2 Tbsp
butter, salted
5 clove
garlic, minced
1 tsp
celery salt
salt and pepper to taste

Directions Step-By-Step

1-Heat a medium sauce pan over medium high heat. Once pan is hot, add olive oil.

2-Let olive oil smoke and add garlic and shallot, immediately lower heat to medium.

3-Once garlic and shallot is translucent, add carrots.

4-Cook carrots for 10 minutes, then add butter to pan.

5-Once butter is completely melted, add red bell pepper to the pan.

6-Add celery salt and parsley. Stir.

7-Cook covered for 15 minutes.

8-Add beef stock and simmer for 45 minutes.

9-Lower heat to medium-low.

10-With immersion blender, puree soup until smooth. (If you don't have an immersion blender, puree in a standard blender then return to sauce pan once smooth.)

11-Add cream salt and pepper and stir until completely incorporated.

Long Live The Carrot!
I served this pureed soup over brown rice. I like the texture brown rice gives this slightly sweet savory soup. I cook my brown rice in a boil with rice vinegar and olive oil.
Very Yummy!

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: French
Hashtags: #Carrot, #Cream, #puree