(Recipe is based on Gatherings.)
This is one of my favorite soups. If you must make it pareve, it will still be good, but if you keep the butter in, it will be AMAZING! Good or amazing? Your choice.
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3 Tbsp unsalted butter
1 red onion, sliced
1 clove garlic, minced
5 cup water
2½ cup carrots, peeled and sliced
¼ cup long-grain rice, uncooked
2 Tbsp chicken-flavored soup mix
½ tsp ginger powder
¼ tsp salt (to taste)
1 cup white rice (to garnish and add to your bowl as you like)
2 Tbsp fresh parsley, to garnish (optional)
Melt butter in a large soup pot and saute onion and garlic until tender. Add water, carrots, rice, soup mix, and ginger.
Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Remove from heat and let cool before blending to desired consistency. I like to blend enough to have a creamy, thick base, while still keeping a nice amount of whole carrot pieces.
Add salt and mix well. Slide a heaping spoonful of white rice into each bowl of soup just before serving. If desired, also garnish with flecks of fresh parsley.