Wild Rice and Carrot Soup
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!
Servings: 10
Ingredients
- 1 Tbsp olive oil
- 3 Tbsp butter, divided
- 1 bulb fennel, cored and sliced or chopped
- 2 shallots, peeled and chopped
- 1/4 cup dry sherry
- 1 1/2 lb carrots, peeled and sliced
- 4 cups chicken broth
- 1 bay leaf
- 1 bunch thyme sprigs, tied together with twine
- salt and fresh cracked black pepper
- 1 tsp cider vinegar
- 1 tsp sugar
- 2 cups cooked wild rice
garnish
- 1/3 cup toasted hazelnuts, rough chopped
- fresh thyme
Instructions
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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