Carrot Turmeric Rice Soup

Carrot Turmeric Rice Soup

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

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Ingredients
  • 1 tbspbutter or oil of choice
  • 1 spanmedium onion, chopped into small pieces
  • 4 cupspeeled or scrubbed carrots, chopped (about 6 carrots)
  • ¼ cupuncooked white rice
  • 6 cupsvegetable broth
  • 1 tspground turmeric

Option: If you have leftover rice of any type, add ½ cup into the soup when you add the turmeric, after blending.

Directions
  1. 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.
  2. 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.