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I have had a lifelong love/hate relationship with carrots. As a kid I would only eat them raw - and that’s actually how I still prefer them. I think the issue is that they are often overcooked and well soggy. They are also part of that hated cubed carrot, corn and pea trio that is the frozen food combo standard. Yoshi and EM aren’t so keen on them either it has turned out.

However I’d picked up a bag of them for a really good bargain and realized that they weren’t so tasty as carrot sticks (I’d found a store nearby which sometimes stocks Tasmanian carrots which are really tasty), and we wouldn’t eat them in time just with dinner. So the obvious came to me - soup!

I never expected that this would turn out as delicious as it did! So I’m going to share the vague recipe I threw together from a few different sources, with what I had available. Please excuse the lack of measurements - I rarely measure things.

I started off with about 8 carrots which I peeled and sliced thinly with a slicer.

Then did the same with an onion.

Warmed up some vegetable oil in a large pot then chucked them both in. I swirled them around a bit until they started to get soft and the onions translucent.

I always have tubes of minced garlic and ginger so I squirted those in - I guess there was at least a teaspoon full of each.

Then a few shakes of powdered stock and some water and more mixing. Of course to be really fancy you could use real stock (~_^).

Most of the recipes suggested using potato as a thickening agent - but I didn’t have any. I saw a foot note about substituting uncooked rice - so I threw in about a cup and swirled it all around.

When everything was pretty soft (but not totally mush) I whipped it through the blender and then returned it to the pot and tasted adding garlic, ginger, salt to I thought it was yummy.

I made this version fairly thick as it was the main dish - but I think with water/stock you can make it as thin or thick as you like. Also some white wine would be yum too.

The steamed carrot stars were just for decoration and a bit of fun (^_^).

• This is suitable for my detox this week so I think I will give it a whirl. 

  I have to use genmai though..  how long did you cook it after you put the rice in?

  The Goddess
  Location: Home
  09/06/20 10:43 PM

• Until the rice was soft - so about 15 mins? Soft enough to be blended anyway.

  MJD-S
  Location: somewhere between awake and asleep
  09/06/21 10:44 AM

• This is the perfect starter for a dinner party that I am holding next week but as a main I wanted to make a Hainanese “Chicken Recipe”. I’m torn now…I’m not sure that they would be a good combination. I’m such a novice can anyone offer any advice?

  John
  10/06/18 08:53 AM