Rice and Carrot Soup

Name: Rice and Carrot Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 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

5 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 50 min.

Makes

5 servings

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.

Rice and Carrot Soup Recipe photo by Taste of Home

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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; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.

Nutrition Facts

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

Rice and Carrot Soup

Total Time

Makes

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