Taste of Home
Rice and Carrot Soup
TOTAL TIME: Prep: 10 min. Cook: 50 min.
YIELD: 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.
Ingredients
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3/4 cup chopped onion
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3 tablespoons butter, divided
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3 cups chopped carrots
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3 cups chicken broth
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2 tablespoons uncooked long grain rice
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1/2 cup heavy whipping cream
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1 to 2 tablespoons tomato paste
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1/2 teaspoon salt
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1/4 teaspoon white pepper
Directions
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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.
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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.
Nutrition Facts
1 cup: 214 calories, 16g fat (10g saturated fat), 51mg cholesterol, 903mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 3g protein.
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