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Almost unbelievably simple, this smooth and delicious carrot soup is just perfect for all the little bunnies in your life.
1 tbsp butter
3 cups scrubbed and sliced carrots, (about 6 medium)
1 medium onion, chopped
4 cups chicken broth
1/3 cup uncooked white rice
salt
black pepper
plain yogurt, sour cream or chopped parsley (for garnish)
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the carrots and onion, and cook, stirring, until the onions begin to soften – about 5 minutes. Add the broth and bring to a boil. Throw in (hey, gently – no splashing) the rice, then adjust the heat to low and let simmer until both the carrots and rice are soft – about 20 minutes. Stir once or twice so nothing sticks to the bottom, but otherwise you can ignore it.
When everything is nice and soft, adjust seasoning with salt and pepper if necessary, then blend in a blender or food processor, in 2 or 3 batches, until perfectly smooth. A When everything is nice and soft, adjust seasoning with salt and pepper if necessary, then blend in a blender or food processor, in 2 or 3 batches, until perfectly smooth. A regular blender will probably give you the creamiest result, but you can do this even with one of those groovy hand blender thingies. Season to taste with salt and pepper.
Serve hot, garnished with a swirl of plain yogurt or sprinkle of chopped fresh parsley.
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