Usuba
Carrot Puree Soup with Rice and Tomatoes
Delicate carrot puree soup with potatoes and tomatoes. Rice adds heartiness to the dish, while vegetable puree creates a creamy texture. Suitable for both lunch and a light dinner.
- Total
- 60 min
- Standard serving
- 300 g
Ingredients
Total 8
Instructions
- 1
Step 1
Boil the rice separately until cooked. Use 0.5 cup of dry rice.
- 2
Step 2
Chop the carrots, tomatoes, and potatoes into small pieces.
- 3
Step 3
Heat the vegetable oil in a pot. Fry the carrots and potatoes for 3 minutes over medium heat.
Add the tomatoes and stir. After 2 minutes, pour in the hot vegetable broth.
Bring to a boil, cover with a lid, and simmer on low heat for 15–20 minutes until the vegetables are soft.
- 4
Step 4
Place 2–3 tablespoons of vegetables in a separate dish. Puree the remaining contents of the pot with a blender directly in the pot or transfer to a blender bowl.
- 5
Step 5
Salt and pepper the soup to taste. Add the boiled rice and set aside vegetables. Stir.
- 6
Step 6
Serve the soup hot. Garnish with fresh herbs or add sour cream to taste.
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