Level of Difficulty: minimal effort
Pots/Pans Used: two
Ingredients
2 lb. carrots, sliced (about 5 cups)
1 large onion, chopped (1 cup)
1/4 cup vegan margarine
2 49-oz. cans vegetable broth
1 cup uncooked long grain white rice
1/4 cup snipped fresh dill
s&p to taste
My mom found this recipe from recipe.com and made it for one of my birthday parties a while back. My guest's reactions to it were pretty strong. One of my friends, Kyle, felt the need to hug her after taking his first sip. After that, I had friends calling her and asking me for the recipe constantly. What I'm getting at is... this soup is kind of a celebrity.
In a 6-8 quart dutch oven, cook the carrots and onion in the hot margarine until they're tender. Next add in the broth and the rice. Bring to a boil, then reduce heat and simmer covered for 45 minutes. Let it cool a little to that you can start transferring it in batches to a blender. Blend until smooth. Stir in dill and season with salt and pepper to taste. That's it!
My mom found this recipe from recipe.com and made it for one of my birthday parties a while back. My guest's reactions to it were pretty strong. One of my friends, Kyle, felt the need to hug her after taking his first sip. After that, I had friends calling her and asking me for the recipe constantly. What I'm getting at is... this soup is kind of a celebrity.
In a 6-8 quart dutch oven, cook the carrots and onion in the hot margarine until they're tender. Next add in the broth and the rice. Bring to a boil, then reduce heat and simmer covered for 45 minutes. Let it cool a little to that you can start transferring it in batches to a blender. Blend until smooth. Stir in dill and season with salt and pepper to taste. That's it!
YES!! I LOVE THIS SOUP SO MUCH AND AM MAKING IT TONIGHT. i can still remember what it tastes like, which sounds creepy but i don't care!
ReplyDeletethis soup made an appearance at my birthday party this year! i love it!
ReplyDeletedescribing this soup as a celebrity is so accurate. i've made it once, and it wasn't as good as the time your mom made it, but it was still fabulous. possibly my favorite soup ever, though your butternut squash soup is a close contender.
ReplyDeleteThis was so good and soooo easy - thanks for a great recipe!
ReplyDeleteHow much margarine? 1/4 cup? 1/4 Tablespoon? Inquiring minds want to know...
ReplyDeleteHey Heather,
ReplyDeleteSorry about that! I just fixed the recipe, it's 1/4 cup*
Good luck with your cooking!
49-oz cans? Never seen those. I want to make this soup, but that sounds like A LOT of veg broth.
ReplyDeleteYou're right, it does sound like an obscene amount but I double checked my original recipe and it does in fact say 49 oz :/
ReplyDeleteI made a half batch tonight using a 32oz carton of broth and 2 8oz cartons (48oz total) and it was definitely all needed. It was even a bit thick! It was delicious, though, THANKS!
ReplyDelete