Heirloom Carrot and Brown Rice Soup with Chervil
A beautiful simple soup with colorful carrots filled with antioxidants - cooks in less than 30 minutes!
With this soup, I am not only creating a recipe with few ingredients to make it easier to prepare, I like the single note flavors best. The sweet earthiness of the carrots pairs well with brown rice. I have been using "brown jasmine rice" for some time and love the texture and fiber, compared to white rice. Celery and it's leaves add a rounded flavor, and the herb Chervil does not really taste like the herb parsley that it resembles. It has a softer flavor, more like a subtle tarragon. It is used here as a garnish - but really compliments the soup.
Home made broth is preferable - just being honest. Although I do like this soup with vegetable broth, I made this soup pictured with home made chicken broth. I liked the little bit of chicken fat in the broth, it lended a little rich flavor.
Carrots are a goldmine of nutrients. No other vegetable or fruit contains as much carotene- a strong antioxidant, which the body converts into Vitamin A.
Carrots grow in warm to hot weather, but are more popular now in gourmet an health food markets. Enjoy this recipe now, even though in the North East they are imported now in early Spring - I am successful in finding them. Soon, in summer we can purchase carrots in many colors at local farmers' markets. I do not recommend using baby carrots sold in plastic bags. There is no way to know how long ago they were processed (peeled) and really lack flavor. If you can not locate Heirloom Carrots, sometimes labeled "rainbow carrots" use organic carrots sold in bunches. You know - the kinds with their tops on! There are known benefits of eating carrots raw. But, carrots that have been cooked have increased levels of phytochemicals. Much of the vitamins are just under the skin. So scrub the carrots, if you wish instead of peeling.
Heirloom carrots and celery
The finished soup with my herb pot of chervil