Carrot soup puree with rice
4 servings
60 minutes
Carrot puree soup with rice is a true embodiment of comfort and tenderness in European cuisine. Its roots trace back to the traditions of simple yet nourishing dishes that combine sweet carrots, rich tomatoes, and soft potatoes. The creamy texture of the puree is perfectly complemented by rice grains, adding lightness and heartiness to the soup. This soup has a mild, slightly sweet flavor with a hint of tomato acidity and the aroma of fresh vegetables. It is ideal for a light lunch or dinner, warming you on cool days. Serving it with herbs or a dollop of sour cream adds completeness to the dish, creating harmony of flavors and textures. Such puree soup not only delights the stomach but also cares for health due to its rich array of vitamins and minerals.
1
Prepare boiled rice in advance (0.5 cup of boiled rice).
- Rice: 0.5 glass
2
We chop the carrots, tomatoes, and potatoes finely.
- Carrot: 3 pieces
- Tomatoes: 2 pieces
- Potato: 1 piece
3
Fry the carrots and potatoes for 3 minutes, add tomatoes, stir, after a couple of minutes pour in hot broth, bring to a boil and cook covered on low heat for 15-20 minutes.
- Carrot: 3 pieces
- Potato: 1 piece
- Tomatoes: 2 pieces
- Vegetable broth: 400 ml
- Vegetable oil: 1 teaspoon
4
Remove 2-3 tablespoons of vegetables from the pot, puree the remaining contents (you can do this with a blender right in the pot).
5
Add salt and pepper to taste, then add rice and the reserved vegetables to the soup.
- Rice: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
6
We add herbs when serving. Sour cream can also be added.
