Carrot and Corn Soup
The addition of the raw rice thickens the soup and gives it a creamy consistency without the added fat calories of cream.
| 1 | teaspoon olive oil |
| 1 | small onion, thinly sliced |
| 4 | large carrots, about 1 pound, cut in small chunks |
| 6 | cups water |
| 2 | tablespoons raw rice |
| 1 | large clove garlic, pressed |
| 1 | teaspoon cumin |
| Salt and pepper to taste |
| Zest of 1 medium orange |
| 1/2 | cup orange juice |
| 1/2 | cup cooked corn |
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In a large pot, heat oil and add onion. Cook for a few minutes on medium to soften onion. Add carrots, water, rice, garlic, and cumin. Bring to a boil, cover and turn to medium low heat and simmer until carrots are soft.
Puree the mixture in a blender, food processor or food mill. Taste and add salt and pepper to taste. Add zest and orange juice and blend to incorporate. Taste and adjust seasoning. Serve the soup with the corn sprinkled on the top and, if desired, a dollop of yogurt.
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