I think it’s all in the butter.
Don’t ask why it took me 10 months of marriage to figure this out, but apparently, sauteing veggies in butter makes the house smell so incredibly good that you can’t stand it. In a good way.
That’s what happened last week when I left some potatoes and zucchinis in a bit of sizzling butter for a few minutes. That became a soup that went in the freezer for Rosh Hashanah, though. Which meant it wasn’t until a few days later, when I did the butter thing on carrots, that we got to eat the results the same day.
The original recipe for this carrot soup calls for adding some uncooked rice to the pot. That’s nice and all, but I like the idea of also having rice that’s visible, so I went a step further and put a heaping spoonful in each bowl of soup just before serving. (Although I’m generally a fan of brown rice, I suggest using white here. The contrast in colors is just so much better.)
Carrot Rice Soup
(From Gatherings. Added rice on top to garnish and add some umph.)
1/4 c unsalted butter
1 red onion, sliced
1 clove garlic, minced
5 c water
2.5 c carrots, peeled and sliced
1/4 c long-grain rice, uncooked
2 Tbsp chicken soup mix
1/2 tsp ginger powder
salt, to taste
1 c white rice, cooked, for garnish (put the extra on the side so everyone can add as they like)
fresh parsley, to garnish if you like
1. Melt butter in a large soup pot and saute onion and garlic until tender. Add water, carrots, rice, soup mix, and ginger.
2. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Remove from heat and let cool before blending to desired consistency.
3. Add salt and mix well. Slide a heaping spoonful of white rice into each bowl of soup just before serving. If desired, also garnish with flecks of fresh parsley.