Spice Carrot Rice Soup: It's easy to make

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Spice Carrot Rice Soup: It's easy to make

By Chef Jay Jones – November 18, 2009

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This rich and velvety soup is easy to make.

If you use Vitamin C tablets, that will allow the color of the carrots to remain orange and bright. This gives the soup a nice contrast between the rice and the soup.

To give the soup an even deeper ,sweeter flavor, consider roasting your garlic. Roasted garlic has a sweeter flavor than garlic that is not.

Simply add a clove of garlic to a roasting pan. Add salt, pepper and olive oil and cover. Roast at 375 degrees until garlic is soft and rich caramel-brown.

Spice Carrot Rice Soup

4 cups carrots chopped

1 sweet onion chopped

2 cloves garlic roasted

2 cups heavy cream

1 vitamin c tabs crushed or ¼ cup orange juice

1 tbsp. clove

1 tbsp. allspice

1 tsp. cinnamon

2 cups white rice

4 cups water

¼ cup chopped parsley

Salt & Pepper

Olive Oil

Equipment: large pot, medium pot, a blender or food processor.

Preheating: None

Preparation: Add water, salt and pepper to medium pot and boil. Add rice, chopped parsley and cover. Reduce heat to medium low and cook for 20 minutes. Remove from heat and leave covered until served.

Heat Large Pot. Add onions and garlic. Cook until soft. Add carrots and spices. Cook until soft. Transfer to food processor. Add heavy cream and crushed Vitamin C tab or orange juice. Process until smooth (be careful, hot liquids expand when processed.)

For service:

Ladle soup into bowl. Mound rice in center.

Jay Jones is the Executive Chef of Chateau Noir, LLC. (www.chateaunoirllc.com)