Slice the carrots into quarter rounds. Thinly slice the onion. Remove the stem end and seeds from the red bell pepper and cut vertically into thin strips.
Heat butter in a pot, and sauté the onion without scorching. Add the rinsed rice, carrots and red bell pepper, and sauté briefly.
Add the water, and once it comes to a boil, add the soup stock cubes (or granules) and bay leaf. Simmer until the vegetables are tender, skimming off the scum.
Turn off the heat, take out the bay leaf, and leave to cool.
After the soup from Step 4 has cooled, transfer into a blender, and mix until it has turned into a paste. Put it back into the pot, and turn on the heat.
When it starts to bubble, add the milk a little at a time. Check the taste, and season with salt and pepper if needed. Turn off the heat right before it comes to a boil.
Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
If using a small red bell pepper instead of big and thick one, use the whole pepper.
Story Behind this Recipe
Thank you for checking this recipe. Improve your immune system by eating carrots and red bell pepper that are packed with beta-carotene and vitamin A, and fight against colds! You can fully enjoy the sweetness of carrots with this creamy soup.
All the vegetables are thinly sliced, so they cook very quickly. By simmering the rice together with the vegetables before mixing in a blender, it will mildly thicken the soup. Adjust the amount of milk to taste. You can substitute the milk with soy milk.