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Creamy Carrot Soup Recipe

Photo by: Taste of Home

I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.

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4-5 Servings
Prep: 10 min. Cook: 50 min.

Ingredients

3/4 cup chopped onion
3 tablespoons butter, divided
3 cups chopped carrots
3 cups chicken broth
2 tablespoons uncooked long grain rice
1/2 cup heavy whipping cream
1 to 2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon white pepper

Directions

In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly.
Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through. Yield: 4-5 servings.

Nutrition Facts: 1 serving (1 cup) equals 214 calories, 16 g fat (10 g saturated fat), 51 mg cholesterol, 903 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.

Creamy Carrot Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p125

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