1 kg carrots
1 tablespoon oil
1 large onion, chopped
4 cups+ vegetable stock or water( I use chicken stock powdered 1 rounded tsp to 1 cup water)
4 Tablespoons Rice ( white or brown) optional
Top and tail the carrots and peel or scrub. Cut them into pieces and set aside. Heat the oil in a large, heavy soup pot over medium heat. Add the onions and saute for a few minutes or until the onions start to get translucent. Add the stock and carrots and rice and bring to a gentle boil. Lower the heat and simmer for 30-45 minutes or until the carrots are tender - But try not to overcook. Remove from heat and cool .
Puree with a hand blender, the soup can be a bit chunky,or completely smooth - Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavour really comes out. If it tastes flat or dull, keep adding.
If you like Pumpkin soup you will love this
If you feel it a bit thick, thin with milk or water
