Carrots are an easy and affordable vegetable to find at this dark time of year because they store well over the winter. Adding a drizzle of flavourful peanut sauce (or simply chopped peanuts to save time) takes this comforting soup to the next level!

Serves 4

1 tbsp olive oil
1 onion, sliced
1 stalk celery, diced
1 clove garlic, minced or pressed
4 medium carrots, sliced
2 cups low sodium stock or water
¼ cup short grain brown or Arborio rice
½ tsp salt
¼ tsp black pepper
½ cup whole milk
¼ cup peanut sauce (homemade or bottled)
2 tbsp parsley or cilantro, finely chopped

1. In a large pot, heat oil on medium then add onion, celery and garlic. Cook for 5 minutes or until softened. Stir in carrots, stock and rice then bring to a boil. Reduce heat simmer, partially covered, for 30-40 minutes or until carrots and rice are tender.

2. In a blender or food processor, puree soup in batches until smooth and creamy. Return to pot and heat until hot. Stir in salt, pepper and milk. 

3. Ladle into warmed bowls and garnish with a drizzle of peanut sauce (or chopped peanuts) and parsley or cilantro.

Recipe by Nicole Fetterly, RD