Carrots n' Greens

A bunch of carrots about to go boggy? Have no fear Carrots n' Greens is here. This soup is as bursting with flavor as it is with nutrition. Simply marvelous.

Carrots n' Greens Soup Recipe

1 bunch carrots, including the greens
1/2 cup brown rice
3/4 cup water or veggie stock
2 Tbsp butter
4 green onions, washed and chopped (both white and green parts)
6 cups veggie stock, chicken stock or water (or a combination thereof)
2 Tbsp fresh thyme, leaves only (no stems)
salt & pepper, to taste
cayenne pepper, to taste

In a small saucepan, bring 3/4 cups water or veggie stock to a boil. Add rice. Simmer
until most of the liquid is absorbed' set aside.

While rice is cooking, remove greens from carrots. Discard tough lower stems, wash and chop both the leafy green parts and carrots.

In a small stockpot, melt butter; add carrots, green, onions and thyme. Saute for several minutes, stirring occasionally. Add water or stock and bring to a boil; simmer until carrots are almost tender. Add rice and heat through. Add salt, pepper and cayenne (start with about 1/2 tsp each). Allow flavors to blend for a few minutes, then taste and adjust according to taste.

To serve, add a dash or three of hot sauce or top with some freshly grated Parmigiano Reggiano or add a dollop of yogurt or creme fraiche.