Carrot-rice soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots, peeled and chopped |
| 1 | medium | Onion, chopped |
| 1 | tablespoon | Margarine |
| 4 | cups | Chicken broth, divided |
| ¼ | teaspoon | Dried tarragon leaves |
| ¼ | teaspoon | Ground white pepper |
| 2¼ | cup | Cooked rice |
| ¼ | cup | Light sour cream |
| Snipped parsley or mint for garnish | ||
Directions
Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2-3 minutes or until onion is tender. Add 2 cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process until smooth. Return to saucepan. Add remaining 2 cups broth and rice; thoroughly heat. Dollop soup cream on each serving of soup.
Garnish with parsley.
Makes 6 servings.
Favorite recipe from USA RICE COUNCIL.
Related recipes
- Asian carrot soup
- Carrot & ginger soup
- Carrot and ginger soup
- Carrot and orange soup
- Carrot ginger soup
- Carrot rice pilaf
- Carrot soup
- Carrot soup #1
- Carrot soup #2
- Carrot soup (indian)
- Carrot soup 2
- Carrot soup 3
- Carrot-rice puree
- Carrot/potato soup
- Cold carrot soup
- Creamy carrot rice soup
- Lentil-carrot soup
- Potato carrot soup
- Rice soup
- Winter carrot soup