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Irresistible Carrot Soup Recipe

Every time I make a pot of this creamy soup, everyone comments on its appealing taste and eye-catching color. It's irresistible.—Anneliese Deising, Plymouth, Michigan

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Irresistible Carrot Soup Recipe

Prep: 20 min. + cooling Cook: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

3 leeks (white portion only), thinly sliced
2 tablespoons butter
3 medium carrots, grated
6 cups chicken broth
3/4 cup cooked long grain rice
1/4 teaspoon ground mace
Dash pepper
3/4 cup heavy whipping cream
Additional grated carrots, optional

Directions

In a 3-qt. saucepan, saute leeks in butter for 1 minute. Add carrots and cook 2 minute longer. Stir in broth, rice, mace and pepper; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice and carrots are tender. Cool slightly. Puree in batches in a blender; return to pan. Add cream; heat though but do not boil. Garnish with carrots if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 217 calories, 16 g fat (9 g saturated fat), 51 mg cholesterol, 1,000 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Creamy Carrot Soup in Country Woman January/February 1998, p35