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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
 (0)
3 Star
 (0)
2 Star
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1 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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