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Rice and Carrot Soup Recipe
Rice and Carrot Soup Recipe photo by Taste of Home

Rice and Carrot Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES:4-5 servings
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES: 4-5 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Creamy Carrot Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p125

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.

Reviews for Rice and Carrot Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 22, 2012

We loved it! I put in a salt substitute (similar to Mrs. Dash) in place of the salt and pepper. I will definitely make this again the same way.

MY REVIEW
Reviewed Oct. 16, 2011

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.

MY REVIEW
Reviewed Sep. 22, 2011

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.

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