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Rice and Carrot Soup Recipe

Rice and Carrot Soup Recipe

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. YIELD: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

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.

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.