Rice and Carrot Soup Recipe

5 5 5
Rice and Carrot Soup Recipe
Rice and Carrot Soup Recipe photo by Taste of Home
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Rice and Carrot Soup Recipe

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

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 or food processor; 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 cup: 214 calories, 16g fat (10g saturated fat), 51mg cholesterol, 903mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 3g protein.

  • 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
  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. Transfer to a blender or food processor; 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

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Reviews forRice and Carrot Soup

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Jane Steinmetz User ID: 7001346 219996
Reviewed Feb. 8, 2015

"This recipe is outstanding. I have already made it at least five times. It is definitely a favorite of mine."

MY REVIEW
IslandWife User ID: 6007790 217885
Reviewed Jan. 14, 2015

"Very tasty and easy. Thanks for sharing!"

MY REVIEW
bereitbach User ID: 4958434 150562
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
Lphant User ID: 1877414 148593
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
difillippo1967 User ID: 5180001 73205
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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