Carrot Puree Soup over Brown Rice
Maggie May Schill
4 ccarrots, chopped
2 Tbspextra virgin olive oil
1 smallshallot, diced
1 smallred bell pepper, seeded and sliced
3 cbeef stock
2 Tbspbutter, salted
5 clovegarlic, minced
1 tspcelery salt
·salt and pepper to taste
How to Make Carrot Puree Soup over Brown Rice
- 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.