Easy Carrot Soup

My kids love it served  with toasted ciabatti with pesto   Photo: Robbin Whachell I've been making this recipe for a long time. I adapt it like crazy... no rules... just do was you like, and flavour to taste. The following is just a base with options... but do as you wish.

Here's the base part: 1/2 cup chopped onion (or as much as you like) 2 tablespoons butter, lately I put coconut oil... but butter tastes amazing half clove or whole of garlic, crushed (optional) 2 cups chopped carrots (bagged baby carrots are fast) 2 cups chicken broth (or enough liquid /broth of choice to just cover the carrots by an inch or so) 2 tablespoons uncooked long grain rice 1/2 teaspoon salt parsley, or thyme, or herb of your choice OR orange peel, ginger, etc. (optional) Directions In a large saucepan, saute the onion in butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. Transfer to a blender; cover and process until smooth. Return to pan. Season to taste. (optional) Sprinkle with fresh herbs of choice, or grated cheese, or whatever.

*Keep it simple or jazz it up. Some put in 1/2 C of whipping cream to the blend... but I find the rice  does the same trick to make it thick. I've also done with brown rice and it works too. NOTE: if it is too thick when blending... add water or liquid of choice.