Creamy Carrot Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 small onion, chopped
• 1 lb carrot, diced (6-8 large carrots)
• 2 cups vegetable broth (or 2 cups hot water and 1 vegetable bouillon cube)
• 2 tablespoons raw rice
• 1 teaspoon salt
• pepper
• 1/2 teaspoon crumbled dried thyme
• 1 bay leaf
• 1 1/2 cups milk

Recipe

• 1 in a medium saucepan, heat the butter over medium heat. add the chopped onion and cook, stirring, until softened – about 5 minutes.
• 2 add the carrots, broth, rice, salt, pepper, thyme, and bay leaf. cover and bring to a boil. reduce heat at let simmer for about 20 minutes, or until carrots ad rice are tender. fish out bay leaf and discard.
• 3 with an immersion blender (or in a food processor or blender), blend the soup until it is very smooth.
• 4 pour soup back into the saucepan and bring to a boil, stirring. once boiling turn heat down immediately.
• 5 add the milk and heat through without boiling.