Creamy Gingered Carrot Soup with Wild Rice
|Source||Adapted from Heaven's Banquet|
|Prep time||1 hour|
|Cooking time||30 minutes|
|Total time||1 hour, 30 minutes|
The sweetness and smoothness of carrots is a wonderful match for the earthiness of wild rice, and the soup always feels like a complete meal. Extra soup freezes well and makes a good standby.
In a large saucepan, bring the water to a boil and stir in the wild rice. Cover, reduce the heat, and simmer until the water is absorbed and the rice is tender, 50-60 min.
Meanwhile, melt the butter or ghee in a large soup pot. Add the ginger, carrots, celery, and salt. Stir, cover, and cook over a low heat until the vegetables are very tender, 30-40 min. Remove from heat and let cool.
Once the vegetables are cooled, add to a blender or food processor along with vegetable stock and orange juice and puree until smooth. Pour pureed soup into a large saucepan and add wild rice to reheat. Thin with more vegetable stock if necessary. Season to taste with salt and pepper.