1lb and half Carrots chopped
1 pint and half veg stock or chicken stock
1 Onion chopped
1 tablespoon rice
Pinch of mixed herbs or whatever 'green' herbs you have in the cupboard.
Salt and Pepper to taste
Chopped corriander to garnish (optional)
Little bit of butter or olive oil.
Melt oil or butter in a pan, add onions and cook until translucent but not brown ~ gently does it chef!
Add chopped carrots in and coat with the oil or butter. Butter is best for soups, gives it a nicer taste ~ stuff the calories.
Pour in stock, herbs and rice. Stir in. Bring to boil and then simmer until the carrots are soft. Should be about 15 ~ 20 mins.
Whizz up with a blender or hand blender and serve. Finish with a little chopped corriander or parsley.
