Chilled, Creamy Carrot Soup

  • 340g carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 sticks celery, finely chopped
  • 25g butter
  • 710ml vegetable stock or water
  • 55g white rice
  • Salt and freshly ground black pepper, to taste
  • 230ml single cream
  • 4tbsp chopped fresh parsley
  1. Over a low heat, sauté the carrot, onion and celery in the butter, stirring constantly, for 10 minutes.
  2. Add the vegetable stock and rice. Bring to the boil and simmer, covered for 20 minutes or until the carrots and rice are tender.
  3. Remove from the heat and allow to cool for about 10 minutes. Season to taste.
  4. Pour half of the cream and the soup into a blender and puree until smooth.
  5. Transfer the soup into a large serving dish and stir in the rest of the cream with a wooden spoon.
  6. Chill in the fridge for 1 hour, then garnish with the fresh parsley and serve.