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Creamy Carrot Soup

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Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 6 Tablespoon
  Thinly sliced pared carrots 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Chicken bouillon cubes 3
  Boiling water 3 Cup (48 tbs)
  Uncooked rice 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
Directions

Lightly brown the onion in heated butter in a saucepan.
Add carrots and salt; toss to coat with butter.
Cook, tightly covered, over low heat for 20 minutes, stirring occasionally.
Add bouillon cubes, water, and rice.
Cover and simmer 1 hour, stirring occasionally.
Pour the mixture into an electric blender container and blend until smooth.
Turn into saucepan; stir in the milk and heat thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1328 Calories from Fat 784

% Daily Value*

Total Fat 89 g136.8%

Saturated Fat 54.9 g274.4%

Trans Fat 0 g

Cholesterol 238.7 mg79.6%

Sodium 5294.3 mg220.6%

Total Carbohydrates 118 g39.3%

Dietary Fiber 15.8 g63.4%

Sugars 50 g

Protein 25 g49.7%

Vitamin A 1657.9% Vitamin C 57.1%

Calcium 75.3% Iron 15.7%

*Based on a 2000 Calorie diet

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Creamy Carrot Soup Recipe