Carrot soup express

Name: Carrot soup express
Yield: 2-3 servings
Cuisine: British
Ingredients: 300 g - 500 g frozen baby carrots (depending on how thick you want the soup to be); 1 onion; 2-3 spring onions; 1 stock cube, either vegetable, chicken or beef (if you manage to have fresh stock, even better); long-grain white rice or hylopitakia (traditional Greek pasta) as much as you like; 1 little parsley; lemon juice; 1 egg (optionally); strained yogurt or ariani (yogurt drink); oil

Cookpad Greece @cook_8238176

Greece

An easy, cheap and quick soup.

Recipe by miss_blackforest

An easy, cheap and quick soup.

Recipe by miss_blackforest

Cookpad Greece @cook_8238176

Greece

An easy, cheap and quick soup.

Recipe by miss_blackforest

An easy, cheap and quick soup.

Recipe by miss_blackforest

Saved

Ingredients

2-3 servings

300 g- 500 g frozen baby carrots (depending on how thick you want the soup to be)
1onion
2-3spring onions
1stock cube, either vegetable, chicken or beef (if you manage to have fresh stock, even better)
long-grain white rice or hylopitakia (traditional Greek pasta) as much as you like
1little parsley
lemon juice
1egg (optionally)
strained yogurt or ariani (yogurt drink)
oil

Saved

Steps

1

Heat the oil and sauté the onion and the spring onions.
2

Add the carrots straight from the freezer as well as the rice. Add enough water as well as the stock.
3

Boil over strong heat for 5 minutes and then turn the heat down and leave it for an additional 10-15 minutes.
4

When it is almost ready, remove the carrots from the stock, place them in the blender and blend them. Then add them back into the stock. Meanwhile, if you like make some avgolemono (egg and lemon sauce) and add it to the stock as well.
5

Set it aside for a while to thicken and serve.
6

If you haven't added any avgolemono, use some lemon juice before you serve. Then add 2-3 tbsp strained yogurt or a little ariani. Season with pepper. Bon appétit!