Carrot Soup


3 T Margarine

1 Onion, sliced

1/3 C Rice, uncooked

1 lb Carrots, peeled and cut into pieces

1 t Kosher Salt

1 t Thyme Powder

6 cups Vegetable Broth or 6 t of Parve Chicken Soup Powder with 6 C Water

Dill for garnish


Heat margarine in a large soup pot over medium heat. Add onions and Carrots; sauté 15 minutes, stirring occasionally.

Stir in stock, thyme, rice, and salt. Bring mixture to a boil, reduce heat, and simmer 30 minutes or uhtil the rice is cooked and the carrots are tender.

Using an immersion blender, blend until smooth.

Garnish with dill.

Makes 6-8 servings

Created by Alissa Ossip, Plainview, NY



Gluten Free