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Carrot Soup

Budget.Gourmet's picture
Ingredients
  Margarine/Butter 3 Tablespoon
  Sliced carrot 4 Cup (64 tbs)
  Sliced onion 1 Cup (16 tbs)
  Thyme 1⁄8 Tablespoon
  Vegetable broth/Garlic broth 8 Cup (128 tbs)
  Brown rice 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Margarine/Butter 2 Tablespoon, thinly sliced
Directions

Melt 3 tablespoons margarine in a large, heavy bottomed pan or Dutch oven over low heat.
Stir in carrot, onion, thyme, and pepper.
Cover and let cook about 10 minutes, stirring occasionally.
Add broth; simmer mixture and add rice.
Let cook until rice is tender (45 to 50 minutes).
Put mixture in blender or through a sieve.
When mixture is smooth, add salt and pepper to taste.
Bring the soup to serving temperature, stir in 2 tablespoons butter and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 542 Calories from Fat 280

% Daily Value*

Total Fat 32 g48.6%

Saturated Fat 5.6 g28.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2257.5 mg94.1%

Total Carbohydrates 60 g20%

Dietary Fiber 14.9 g59.5%

Sugars 13.7 g

Protein 5 g10.6%

Vitamin A 843% Vitamin C 32.9%

Calcium 10.9% Iron 9.5%

*Based on a 2000 Calorie diet

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Carrot Soup Recipe