sharing recipes from one generation to the next
Juicing carrots may have a few small imperfections in their natural beauty but the flavour is just as sweet as their perfectly formed counterparts, and at a price less than 60% less than those supermodels, plain Jane carrots are perfect for a large pot of warming, nutritious and tasty carrot soup.
1 kg organic carrots, scrubbed and roughly chopped
2 3cm knobs of young root ginger, peeled and roughly chopped
3 stick celery, sliced
3 cloves garlic, crushed
2 litres water
2 tablespoons basmati rice
1 cup low fat milk
2 tablespoons snipped chives
Sea salt and black pepper to taste
Put the carrots, celery, ginger and garlic into a large pot. Add the rice, water and stock cube. Bring the pot to the boil, then cover and reduce the heat. Simmer the vegetables for 40 minutes.
Using a stick blender thoroughly purée the soup. Stir in the milk and chives, then season to taste with salt and pepper.