Rice and Carrot Soup
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.
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
Reviews
This recipe is outstanding. I have already made it at least five times. It is definitely a favorite of mine.
Very tasty and easy. Thanks for sharing!
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.
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.
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.