Ciao Chow Linda

Roasted Carrot Soup

Author: Ciao Chow Linda

Ingredients

• 1 pound of carrots, cut in half and roasted in 2 tablespoons olive oil

• 6 cups parmesan broth (directions below, if not, use vegetable broth or chicken broth)

• 1 large shallot, minced

• 1 tablespoon olive oil

• 1/2 cup cooked rice (I used brown rice, but white is fine)

• If you don’t have leftover cooked rice, add 1/4 cup of uncooked rice to the soup instead

• salt, pepper to taste

• 1 teaspoon cumin

• aged balsamic vinegar

• home made croutons

Instructions

1. Cut the carrots in half and roast them in a pan smeared with 2 tablespoons olive oil.

2. Roast them at 425 degrees for 15 minutes.

3. Place the minced shallot in the olive oil in a saucepan and sauté until softened.

4. Add the roasted carrots, the strained parmesan broth, the rice, and the seasonings.

5. Cook everything together in a simmer for about 20 minutes.

6. Remove from heat and using either a blender or a stick blender, puree everything until silky smooth.

7. Serve with droplets of aged balsamic vinegar and croutons.

8. TO MAKE THE PARMESAN BROTH:

9. -12 parmesan rinds

10. stalk celery

11. carrot

12. clove garlic

13. frond of fennel (optional)

14. -7-8 cups water

15. Place everything in a stock pot and let simmer for one hour.

16. Strain and use as directed above.

17. FOR THE CROUTONS:

18. Trim the crust off some sturdy bread and cut into small cubes.

19. Cook over medium high heat in about 1 tablespoon olive oil until browned and crispy.