Carrot Soup with Brown Rice


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3 carrots, peeled chopped
1 large onion, finely chopped
1/2 cup brown rice
1 cup home made beef stock ( or prepared stock)
250 ml milk
Salt – pepper for taste
1 tsp sugar
small bunch of fresh basil or mint
Olive oil


Heat olive oil in a pot, add chopped onion and saute it for 5 minutes. Then, add chopped carrot and allow to saute for 5 minutes more. Pour 300 ml water in a pot, bring it to boil and add beef stock, rice, sauteed carrot, onion, salt and pepper. Reduce hear and simmer about 20 minutes until carrots are tender. Put it aside to cool. Then, transfer soup into the blender and puree it until smooth, return it into the pot, add milk. Adjust seasoning with salt and pepper and simmer for 10 minutes
For soup topping, pout fresh mint/ basil leaves, sugar and 1 tbs olive oil into the blender and pure the herb.
Now soup is ready.


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