Recipes

Creamy Wild Rice & Carrot Soup

Creamy Wild Rice & Carrot Soup

Cooking Times

Ready in: 60 minutes
Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 6 cups vegetable stock
  • 1 cup uncooked wild rice
  • 1 bag Roaster Carrots
  • 1 cup celery, diced
  • 8 ounces fresh mushrooms, sliced
  • 1 bay leaf
  • 1 tsp celery salt
  • 1 tsp paprika
  • 1 can unsweetened coconut milk
  • 2 cups kale, chopped
  • salt and pepper to taste

Directions

  1. In a large stockpot over medium-high heat, sauté onion until it’s translucent. Stir in garlic and cook for an additional 1-2 minutes, stirring occasionally.
  2. Add vegetable stock, wild rice, carrots, celery, mushrooms, bay leaf, celery salt, & paprika. Stir to combine. Cover and simmer on medium-low heat for 40-50 minutes, or until wild rice is tender.
  3. Add coconut milk, kale, salt and pepper, to taste.
  4. Ladle into bowls and serve.

Tips for Storing Carrots

1

Containers

Store carrots in a resealable plastic bag or other airtight container.
2

Shelf Life

To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
3

Temperature

Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
4

Avoid Ethylene

Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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