Golden Carrot Soup Recipe

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Golden Carrot Soup Recipe
Golden Carrot Soup Recipe photo by Taste of Home
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Golden Carrot Soup Recipe

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Publisher Photo
"This is a great-tasting soup to make on a chilly day," observes Aline Winje of Slocan, British Columbia. "It's easy to fix too." The rich-colored soup has a mild chicken flavor with just a hint of garlic.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/4 teaspoon minced garlic
  • 2 tablespoons reduced-fat butter
  • 2 cups water
  • 1 cup sliced carrots
  • 2 tablespoons uncooked long grain rice
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons minced fresh parsley

Directions

In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender.
Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley. Yield: 2 servings.
Originally published as Golden Carrot Soup in Cooking for 2 Spring 2005, p56

Nutritional Facts

1-1/3 cups: 126 calories, 4g fat (3g saturated fat), 10mg cholesterol, 442mg sodium, 20g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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  • 1/2 cup chopped onion
  • 1/4 teaspoon minced garlic
  • 2 tablespoons reduced-fat butter
  • 2 cups water
  • 1 cup sliced carrots
  • 2 tablespoons uncooked long grain rice
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons minced fresh parsley
  1. In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender.
  2. Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley. Yield: 2 servings.
Originally published as Golden Carrot Soup in Cooking for 2 Spring 2005, p56

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Reviews forGolden Carrot Soup

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alfoa User ID: 2078080 261176
Reviewed Feb. 12, 2017

"Very good. I used vegetable boullion to make it vegetarian. I also used an immersion blender so that I did not have to dirty another container."

MY REVIEW
happyian User ID: 3536641 223228
Reviewed Mar. 21, 2015

"This is so yummy! I'll be making this again and again. I've used rice and quinoa and it tastes great either way."

MY REVIEW
bakingf User ID: 2574109 154249
Reviewed Feb. 5, 2010

"I love this soup. I make it exactly according to the recipe and it is very comforting and satisfying. Also easy to make."

MY REVIEW
byfaith User ID: 1852653 133167
Reviewed Oct. 23, 2009

"I just made this for my husband and I. It was an easy recipe and I had all the ingredients on hand. He loved it so much he said "Double or triple the recipe next time. I could eat two or three bowls of this!!!.... I would like to have it for my lunches during the week too!""

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