Carrot Soup

Winter at my house means steaming hot bowls of soup with crusty bread and a salad. It's one of the reasons winter is my favorite season. There's nothing quite like warming up a cold kitchen, simmering a pot of broth and vegetables for dinner. Many childhood memories return to me when soup is on the table.

Carrot soup is one of my all time favorites. It's easy and delicious. Even better, no one can turn it down; children and adults alike love this bright orange dish.

Soup: it's what's for dinner.

CARROT SOUP

(from Heidi's recipe box)

What you'll need:

2 tablespoons butter

1 medium onion, finely chopped

3 cups finely chopped carrots

1 quart vegetable broth

2 teaspoons tomato paste

2 tablespoons raw white rice

salt, to taste

white pepper, to taste

1/2 cup heavy cream or half-and-half

1. In a heavy pot, melt the butter over moderate heat. Add the onions and cook, stirring occasionally for 5 minutes, or until they are soft but not browned. Add the carrots, vegetable broth, tomato paste and rice; simmer gently uncovered for 30 minutes. When carrots are soft, puree soup with an immersion blender (or by carefully transferring in batches to a stand up blender). Season soup with salt and white pepper, and stir in the cream. Serve immediately.

*This soup can easily be made vegan by using non-dairy butter (or olive oil) and omitting the cream.