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Carrot Rice Soup

Healthycooking's picture
Carrot Rice Soup has a great taste. Carrot Rice Soup gets its taste from carrot cooked in chicken broth and mixed with rice. Carrot Rice Soup is loved by many worldwide.
  Carrots 1 Pound, chopped
  Onion 1 Medium, chopped
  Margarine 1 Tablespoon
  Chicken broth 4 Cup (64 tbs) (Divided)
  Dried tarragon leaves 1⁄4 Teaspoon, crushed
  Ground white pepper 1⁄4 Teaspoon
  Cooked rice 2 1⁄4 Cup (36 tbs)
  Light sour cream 1⁄4 Cup (4 tbs)
  Parsley/Mint leaves 1 Tablespoon (For Garnish)

Cook and stir carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until onion is tender.
Add 2 cups broth, tarragon and pepper.
Reduce heat to low; 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 sour cream on each serving of soup.
Garnish with parsley.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1021 Calories from Fat 182

% Daily Value*

Total Fat 20 g31.5%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 20.1 mg6.7%

Sodium 2788.3 mg116.2%

Total Carbohydrates 186 g62%

Dietary Fiber 18.3 g73.2%

Sugars 34.7 g

Protein 23 g46%

Vitamin A 1556.4% Vitamin C 105.6%

Calcium 32.9% Iron 51.2%

*Based on a 2000 Calorie diet

Carrot Rice Soup Recipe