It’s November which means that it’s getting darker earlier and there’s a definite chill in the air. It’s that time for a quick and simple belly warmer and I think this soup fits the bill perfectly. It’s also a nice way to take comfort in something healthy, especially when you’ve been over-indulging on way too many left-over Halloween-sized chocolate bars. Let’s just call this my personal chocolate antidote.
When I made this soup, I debated cooking the rice in the soup or cooking it separately and adding it in later. I choose to cook it all together, blending only half the soup and loved the resulting texture. However, for something different, you could easily make the soup without the rice, blend it well and then add in the rice afterward. Want to use brown rice instead? Go ahead! It’s filling and delicious and even my soup-adverse husband had no complaints!
carrot rice soup
1 T olive oil
1 small onion, diced
1 t dried red chilis
1 t marjoram
1/2 c jasmine rice
6 c homemade chicken stock (or veggie broth)
6-8 carrots sliced into coins
1/2 T maple syrup
1/4 c half & half cream
salt & pepper to tasteIn a large stock pot, heat olive oil and saute onions until caramelized, about 10 minutes. Add chili, marjoram and rice and saute for a few minutes before adding in stock and carrots. Bring to a boil and then cover and simmer over medium-low until rice and carrots are tender. With an immersion blender, puree half the soup, leaving the other half chunky. Add in maple syrup, cream and salt and pepper.
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Well timed! You've created a tasty soup that exactly fits the contents of my refrigerator (a few carrots left over from the farmers' market two weeks ago, and leftover cooked rice). This looks delicious, and I can't wait to make it.
Thank you.
oh, that does look good! I'm on a soup kick these days, given our "lovely" weather… thanks for another one to add to the rotation 🙂
Looks so comforting! I made a squash soup and used a bit of maple syrup the other day, it gives such a nice sweetness. I bet it would be lovely with carrots!
I've been on a soup kick lately…pumpkin soup, sweet potato soup…why not add carrot soup to the mix…I haven't had rice in ages and seeing that I have a cupboard full of brown rice, I think the rice addition is perfect!
Looks like another good soup to add to my cold weather recipe collection. 🙂
Seriously? Your +1 liked it? Wow. That says A LOT about this soup. Another one to try. You're killing me kickpleat – I can't keep up with all your great recipes. Not enough meals in the day…
and p.s. for the record, I had an Almond Joy for breakfast. Damn Halloween!
that looks great. I have one query, though: maple syrup? hmm. does that fulfill some sort of vaguely sweet/nutmeg-related role with the cream, or what?
A very good antidote for sugar overindulgence. I feel healthier just looking at the pictures and reading the recipe. Is it really 1/2 tsp maple syrup? That seems like a "why bother" amount.
that looks delicious!
PS hey i posted yesterday the interview! thanks for doing it!
http://minisweethearts.blogspot.com/2009/11/meet-kickpleat.html
Yes! Another place to put my never-ending CSA supply of carrots! I love rice in soup! This looks just perfect for our dark Northwest days.
Thanks Livia, glad I could help 🙂
I know, Amy, it's a big deal in this house!
Wendy, soups are so perfect for this weather!
Katerina, just a bit of maple helps things out.
Bijoux, let your soup kick continue. The rice does help bulk up the soup and give it some great texture.
Thanks Grassnaps.
Eileen, I just felt this soup needed a bit of sweetness. If your carrots are sweet, you could definitely skip this step.
Lynn, thanks for catching my mistake! When I made it, I just free poured from the bottle, probably about 1 tablespoon. I've changed it to 1/2 a T for the recipe, just in case others don't want things too sweet.
Thanks Karencilla! The interview came out well 🙂
Dana, carrots and rice are so perfect here.
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
That looks delicious! I love any soup with carrots!
This is on the menu tonight! Just bought a slew of carrots at the market, and as luck would have it there is a container of homemade chicken stock in the freezer.
Just made this soup and it's really, really yummy (even without the cream, which I didn't have around). Thanks!
Dishy, this soup is especially fine.
Samantha, using homemade stock will make all the difference. Enjoy it! Or by the twitter noise, you certainly did 🙂
Liz, glad you liked it!
Mm rice in soup is delicious! Glad you found a soup your husband liked. =)
eatme, you can't believe how happy that made me! And last night, I made another soup he loved. Seriously. I think I'm onto something!
I'm very excited to make this soup! I've got a bunch of carrots, and the rice will round it out as a meal. Thanks!
Jenn, hope you loved your dinner!
This looks great! I will probably use parboiled rice instead of Jasmine, though, because I find it stands up to long liquid immersion better. Plus, lower glycemic value, but that's just me.
Dawna, I had no idea about the GI difference. Good idea.
Thanks for the recipe! It was tonight's dinner (with cheese and crackers) and very tasty. This is a dish who's leftovers I will enjoy.
foodmathquilts, the leftovers are the best too! Much more like a stew.
I’ve been making this regularly for almost four years now (and am just about to make a double batch for the coming week). Thanks for this great recipe!