24 Sep 2015 Cream of Carrot Wild-Rice Soup

As we prepare for the Yom Tov of Succos, this soup will provide a wonderful addition to your Yom Tov (or anytime!) table.  When I made it this past Sunday, two of my sisters-in-law tasted the soup.  They both gave it rave reviews and I’m sure you and yours will too!

בתאבון and wishing you a beautiful Yom Tov…ושמחת בחגיך והיית אך שמח!

Cream of Carrot Wild-Rice Soup

Approximately 3 Tbsp. oil (vegetable or canola)

1 medium onion, diced

1 shallot, diced

2 stalks celery, cut into 1” pieces

1 Idaho potato, peeled and chopped

1 large sweet potato, peeled and chopped

2 pounds carrots, peeled and cut into 1” chunks

1 cube frozen parsley, 2 cubes frozen dill

sprinkle ground black pepper

2 tsp. salt

Pinch nutmeg

4 c. vegetable soup stock

4 c. cold water

1-2 Tbsp. pure maple syrup

1 c. non-dairy soy milk

1 ½ c. cooked wild rice, cooked according to package directions

Heat the oil in a large stockpot over medium heat.  When the oil is hot, add the onion and shallot and sauté for about 5 minutes.  Add the remaining vegetables and continue to sauté for 10 to 15 more minutes, stirring occasionally.  Season the vegetables with the next five ingredients and sauté a few minutes more.  Add the stock, water and maple syrup to the pot.  Turn the flame up to high and bring the soup to a boil.  Once the soup boils, lower the flame and simmer the soup, covered, for at least 1 hour, until all the vegetables are very soft.

Turn off the flame, and using an immersion blender, puree the soup in the pot.  Once the soup is pureed, turn the flame back on to low and add the soy milk and rice to the pot, stirring to combine.  Simmer an additional five to ten minutes.  Serve hot.

Note:  You may substitute any sort of rice you like for this soup – if you prefer white rice or brown rice, use one of those instead of the wild rice.   

Yield: 8 to 10 servings