Creamy Carrot and Jalapeno Soup

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2 tablespoons olive oil

2 medium onions, chopped

6 celery stalks, sliced

6 carrots, peeled, sliced

5 jalapeno chiles, halved and seeded and membranes removed

6 garlic cloves, minced

1/2 cup uncooked brown rice

1/4 tsp. allspice

1/4 tsp. cinnamon

1/8 tsp. nutmeg

8 cups chicken stock

1/2 cup heavy cream

salt and pepper , to taste

1 cup grated sharp cheddar

1 cup grated pepper jack cheese

Sliced green onions, for garnish

Heat oil in large saucepan on medium heat. Add onions and cook until translucent. Add celery, carrots, jalapenos and garlic to cook and when carrots begin to soften.

Add rice, allspice, nutmeg and cinnamon, cook for 2 minutes and stir in chicken stock, bring to boil.

Reduce heat to simmer until vegetables and rice are very tender, about 45 minutes.

Remove from heat and puree with a blender in small batches until smooth. Return soup to low heat and stir in cream and grated cheese, season with salt and pepper, to taste

Garnish with some shredded cheese and sliced green onions.

8 thoughts on “Creamy Carrot and Jalapeno Soup

  1. I am always ready for soup, especially if it’s spicy. I’ve been browsing your blog and have been enjoying your photos and recipes for quite a while. I think a follow is in order 🙂

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