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Rice and Carrot Soup Recipe

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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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Rice and Carrot Soup Recipe

Prep: 10 min. Cook: 50 min.

Yield: 4-5 Servings

10 50 60

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.

Nutritional 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.

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

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Reviews for Rice and Carrot Soup (2)

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Rice and Carrot Soup

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Reviewed on Oct. 16, 2011 by Lphant

I made this for lunches and it was awesome. I am looking forward to trying a lower fat version... possibly with fat free half and half instead of the heavy cream.

Reviewed on Sep. 22, 2011 by difillippo1967

I made this for the frist time back in Oct. My daughter loved it. I lost the book that it was in and have been looking for it. She has been asking for me to make it again so now I have it again and will be making it all the time.