Creamy Carrot-Ginger Soup

• 1 pound organic carrots, topped and peeled
• 3 celery stalks, including leaves
• 1 medium-sized yellow onion, sliced
• 1/4 cup crystallized ginger, finely chopped
• 7 cups chicken stock, preferably homemade
• 1 cup cooked brown rice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 cup cream
• parsley sprigs

1. Slice the carrots and celery. Place in a large, heavy-bottomed pot (such as Le Creuset). Add the onion and ginger.
2. Add the chicken stock and bring mixture to a boil. Reduce heat to medium-low and cook, covered, until vegetables are soft, about 15 minutes.
3. Remove pot from the heat and stir in the cooked rice. Season with salt and pepper.
4. Using a blender, puree in small batches and return to pot..
5. Add the cream, stir and correct seasoning.
6. Garnish with parsley and serve.

carrots, celery, yellow onion, crystallized ginger, chicken stock, brown rice, kosher salt, ground white pepper, cream, parsley sprigs

Taken from food52.com/recipes/8480-creamy-carrot-ginger-soup (may not work)