Real Recipes From Real Home Cooks ®

carrot puree soup over brown rice

(1 rating)
Recipe by
Maggie May Schill
Jacksonville, FL

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!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For carrot puree soup over brown rice

  • 4 c
    carrots, chopped
  • 2 Tbsp
    extra virgin olive oil
  • 1 sm
    shallot, diced
  • 1 sm
    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

How To Make carrot puree soup over brown rice

  • 1
    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!
  • 2
    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!