by Lizthechef
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Lizthechef's Notes:
Expand1 pound organic carrots, topped and peeled Ask a question about this ingredient
3 celery stalks, including leaves Ask a question about this ingredient
1 medium-sized yellow onion, sliced Ask a question about this ingredient
1/4 cup crystallized ginger, finely chopped Ask a question about this ingredient
7 cups chicken stock, preferably homemade Ask a question about this ingredient
1 cup cooked brown rice Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon ground white pepper Ask a question about this ingredient
Slice the carrots and celery. Place in a large, heavy-bottomed pot (such as Le Creuset). Add the onion and ginger.
Ask a question about this stepAdd the chicken stock and bring mixture to a boil. Reduce heat to medium-low and cook, covered, until vegetables are soft, about 15 minutes.
Ask a question about this stepRemove pot from the heat and stir in the cooked rice. Season with salt and pepper.
Ask a question about this stepUsing a blender, puree in small batches and return to pot..
Ask a question about this stepAdd the cream, stir and correct seasoning.
Ask a question about this stepGarnish with parsley and serve.
Ask a question about this stepsounds delicious.....but I don't have crystallized ginger will ordinary do?
Carrot and ginger are one of my favorite combos. Sounds so warm and cozy. Thanks.
Pretty healthy too...
I just love soup in the fall and winter and I will definitely be making this one. I love carrots and ginger together.
Thanks, sdebrango, it is a great starter for fall dinner parties.
Thanks, everyone, we are eating lots of soup at our house - cold snap -
Loving the use of crystallized ginger!
Thank YOU, Liz!
I love carrot and ginger and can't wait to try your amazing sounding soup!
Let me know how you like it, won't you?
Thanks, dymnyno, this is the soup I was supposed to demo for a class Saturday - but ended up in ICU! All is well now - and glad you enjoy the recipe!
THIS IS THE BEST SPINACH GRATIN RECIPE ...EVER!!! I have made this so many times , I think it is my own recipe!
I think your NEW BLOG has added to your excitement because your comment appears on my creamy-carrot soup...Love you even more X0 Liz
I thought I was commenting on yet another of your all time great recipes...but the carrot soup is so perfect for the foul weather that has come upon Northern CA tonight...I appreciate the comfort of this wonderful soup! Lucky me...carrots in my veggie bin.
Made this wonderful soup last week and just loved it, Liz! Warms the tummy and the soul. This was my first time to have carrot soup! Thanks for such a great recipe. Now I've got all the ingredients to make your spinach gratin next!!
I hope you won't be disappointed, dear CS! Thanks!!
Beautiful photo! I love the use of the rice as a thickener.
Thanks, Jen, I have switched from white to brown rice, a little healthier.
I have to say that carrots are my No1 fav vegetable. I shamefully have never made a carrot soup before and now I intend to make yours. Thanks for the recipe. Happy Holidays to you and yours.
Thanks - let me know how it works out for you?
This sounds delicous. Something lively and not too heavy after all the Christmas excess- yum!
Yes, just what is needed in this household these days. I'm going to try a batch with milk instead of cream or half and half.
Oh how I would love to have some of this after shoveling out today! Even the color is so warm and inviting.
I's love to serve you a bowl - makes up very easily and reheats well. Stay warm!!
I am having this later tonight for supper. It is wonderful...already tasted!
This sounds seriously delicious! I love the flavour combination of carrot, ginger, onion and as usual you have produced a fabulous recipe!
Thanks, it is one of those recipes that was gathering dust in my recipe box. The 2 of us went through a whole batch recently.
Give it a try with fresh, grated ginger - let us know how it works. I will bet it gives a nice fresh snap to the recipe.