Eaten Up

It’s yesterday’s recipe, but with a pureeing until it’ creamy. It changes the flavor, making all that carroty-goodness nest between the taste buds.

Golden Carrot Soup

1 plum tomato
1/2 cube of veggie bouillon
1/4 cup unsalted butter
1/2 medium mild onion

4 1/2 cups water
2 1/2 cups sliced carrots
1/4 cup jasmine rice

1 leek chopped

Cook the first 4 ingredients until soft. Add the next 3 ingredients and bring to a boil. Simmer 20-25 minutes. In the last 10 minutes add the leek. Puree until a little chunky like yesterday or very smooth. Makes 4 servings.