Carrot Soup With Lime And Chiles

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1/2 lb carrot, roughly chopped
• 1/2 cup brown rice, cooked
• 3 1/2 cups chicken stock or 2 (14 ounce) cans chicken broth
• 1/2 teaspoon salt
• 2 tablespoons chopped green chilies
• 1 lime, juice of

Recipe

• 1 heat the oil in a large saucepan over medium heat.
• 2 add the onion and sauté for about 3 minutes, until transparent.
• 3 add the garlic and sauté one minute longer.
• 4 add the carrots, broth and salt.
• 5 bring to a boil, then reduce the heat to medium-low.
• 6 simmer, partially covered for about 20 minutes, or until carrots are tender.
• 7 stir in the chiles, lime juice and rice.
• 8 cool and purée the soup with a food processor, blender or immersion blender.
• 9 the easiest way to puree is to add the solid ingredients to your food processor with just enough liquid to puree and then mix this thick pureed mixture back into the broth.
• 10 reheat, if necessary and serve warm.