I love this soup. It's easy...it's comfort... and the left overs freeze well. I always double the recipe.
In a large pot saute onion, garlic and margarine until soft.
Then add water, carrots, rice and chicken bouillon. Bring to a boil an then simmer until rice is cooked and carrots are soft. The recipe says 20-25 minutes...I find it takes 30+ minutes, but I don't chop everything really small.
This is the fun part...the messy part. It's actually a bit tedious unless, you wait for the soup to completely cool. If you do this when it's still hot, you only can add a bit at a time so it doesn't spill over when you blend.
Scoop the soup bit by bit into a blender and blend it until smooth. If you have one of those immersion blenders, I'm sure that would work perfect.
Very messy....but that might just be me.
Then I put it all back in the pot and make sure it's heated through. Serve it with parsley, salt and pepper. Since I'm a dried herb kinda girl, I used cardboard parsley...fresh would be better.
Printable Version Here
You know the drill....let me know if you try it!!