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Creamy Carrot Soup

Chef.Foodie's picture
Ingredients
  Carrots 1 Pound, cut into 1 inch chunks
  Onion 1 Large
  Butter/Margarine 2 Tablespoon
  Tomato paste 2 Tablespoon
  Long grain rice 2 Tablespoon
  Regular strength chicken broth 4 Cup (64 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Parsley sprigs/Carrot curls 2
Directions

Insert metal blade.
Place carrots in work bowl, half at a time (or all at once in a large-capacity processor); process until finely chopped, using on-off pulses.
Set aside.
Finely chop onion.
Melt butter in a 3 to 4-quart pan over medium heat.
Add onion and cook, stirring, until soft.
Add carrots, tomato paste, rice, and 1 1/2 cups of the broth.
Bring to a boil over high heat; then cover, reduce heat, and simmer until carrots are very tender to bite (20 to 25 minutes).
Pour soup into work bowl, half at a time (or all at once in a large-capacity processor); process continuously until pureed.
Return soup to pan; stir in cream and remaining 2 1/2 cups broth.
Bring just to a simmer over medium heat, stirring occasionally.
Season to taste with salt and pepper.
Ladle into individual bowls; garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy

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