Mmmm: Carrot Soup

Carrot Soup 

2 tablespoons olive oil 

1 clove garlic, minced 

1 medium onion, finely chopped 

2 1/2 cups chopped carrots 

2 macintosh apples, peeled,cored and chopped 

2 celery ribs, chopped 

1/2 cup long grain brown rice 

parsley (optional) 

salt (optional) 

4 cups veggie stock



Put oil in a pan, saute onion, celery and garlic until tender. 
Add stock, carrots, rice, and apple. 
Bring to a boil. 
Cover and simmer for 25-30 minutes or until carrots are tender and rice is cooked. 
Blend in blender. 
Add salt and parsley to taste.

I used a different apple and due to the size (they were sort of small) and the fact that one was actually half (little people like apples here) I used 2.5/3ish. Mine were....ummm sweet. I found the soup to be a little too sweet but had I not used the extra I think it would have been fine. Everyone (well 4 of 5) loved it. It would be prefect with a nice potent sourdough or rye. We only had plain ol wheat (not even the fancy kind) and it was somewhat lacking. Not sure if I'll make it again. It's tasty and we like it but I dunno. I may try a different recipe. It's super simple to make which was nice. Mine came out a bit thick but I also let it simmer longer to make sure my rice cooked through (I have bad luck with rice at times). I added my salt and pepper and oregano to the mix before blending it. It made for a nice even seasonning.