Carrot Turmeric Rice Soup

Name: Carrot Turmeric Rice Soup
Yield: 4 – 6 servings
Ingredients: 1 tbsp butter or oil of choice; 1 medium onion, chopped into small pieces; 4 cups peeled or scrubbed carrots, chopped (about 6 carrots); ¼ cup uncooked white rice; 6 cups vegetable broth; 1 tsp ground turmeric

This bright soup will brighten any cold, grey day and it’s a great way to use up leftover rice as well.

Yield

4 – 6 servings

Ingredients

1 tbsp butter or oil of choice
1 medium onion, chopped into small pieces
4 cups peeled or scrubbed carrots, chopped (about 6 carrots)
¼ cup uncooked white rice
6 cups vegetable broth
1 tsp ground turmeric

Directions

In a large saucepan, saute the onion in butter until softened. Add the carrots and rice and stir to combine. Add stock and bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly.
Carefully transfer to a blender; cover and process until smooth. Alternatively, carefully blend with an immersion blender in the pan. If you used a blender, return to pan and add turmeric and additional cooked rice if desired. Warm through over medium heat and serve.