Carrot soup with rice
3 servings
30 minutes
Carrot soup with rice is a delicate and aromatic dish of Pan-Asian cuisine that combines the sweet taste of carrots and the softness of rice. Its roots trace back to traditional Eastern recipes where natural vegetables and grains create a harmony of flavors. This light yet nutritious soup is perfect for lunch or dinner, especially in cooler weather. Pureed carrots give it a velvety texture, while the addition of fragrant basil and olive oil completes the composition with fresh notes. This soup is great for those who follow a healthy diet as it is rich in vitamins, fiber, and antioxidants. It is simple and quick to prepare, making it a versatile option for everyday menus.
1
Slice the carrot into rings about 1 centimeter thick, chop the onion randomly, place them in a pot, and add water to cover the vegetables. Put on the heat and cook until done.
- Carrot: 4 pieces
- Sweet red onion: 0.5 head
2
At this time, cook the rice until ready.
- Short-grain (round) rice: 50 g
3
Puree the carrots and onions until smooth, then add the rice to the mixture and blend again briefly (so some rice grains remain whole).
- Carrot: 4 pieces
- Sweet red onion: 0.5 head
- Short-grain (round) rice: 50 g
4
Pour the soup into bowls, garnish with basil, and drizzle with olive oil.
- Sea salt: to taste
- Ground black pepper: to taste
