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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.

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