Creamy Gingered Carrot Soup with Wild Rice

Summary

Yield
Servings
SourceAdapted from Heaven's Banquet
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes

Description

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.

Ingredients

1/3 cup
rice, wild (dry)
1 1/2 cup
water
1/3 cup
butter
2 tablespoons
ginger, fresh (minced)
6 cups
carrot (diced)
1 1/2 cup
celery (diced)
1/2 teaspoon
salt
4 cups
stock, vegetable
1/2 cup
orange juice
 
salt (to taste)
 
black pepper (to taste)

Instructions

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.