Wild Rice and Carrot Soup is a quick and easy soup that combines sweet carrots with earthy wild rice, topped with toasted hazelnuts and fresh thyme. All that healthy beta carotene practically glows!
1bulbfennel, cored and sliced or chopped
2shallots, peeled and chopped
1 1/2lbcarrots, peeled and sliced
1bunchthyme sprigs, tied together with twine
salt and fresh cracked black pepper
2cupscooked wild rice
1/3toasted hazelnuts, rough chopped
Heat the olive oil and one tablespoon of the butter in a large soup pot. Saute the fennel and shallot for about 10 minutes, stirring often.
Add the sherry and cook for a minute more. Then add the carrots, broth, herbs, and a teaspoon each of salt and pepper. Bring up to a boil, then lower the heat and simmer for 15 minutes, covered. Turn off the heat and let sit for 10 minutes more.
Remove the herbs and puree the soup, in batches. Return to the pot.
Reheat the soup, stir in the remaining butter, and season with the vinegar and sugar. Stir in half the rice, reserving the rest for adding to individual bowls. Taste to adjust the salt and pepper.
Serve the soup hot, topped with more wild rice, toasted hazelnuts, and sprigs of thyme.
https://theviewfromgreatisland.com/wild-rice-and-carrot-soup-recipe/ November 25, 2019