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Basic Cream Of Carrot Soup

Ingredients
  Carrots 1 Bunch (100 gm)
  Onion 1 Small
  Parsley sprigs 2
  Rice 1⁄4 Cup (4 tbs)
  Butter/Drippings 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Cayenne 1 Teaspoon
  Water 2 Cup (32 tbs)
  Scalded milk 2 Cup (32 tbs)
  Flour 2 Tablespoon
Directions

Chop enough carrots to make 2 cups; cook in water until tender.
Press through sieve, saving cooking water.
Cook rice in milk in double boiler.
Cook onion in butter or fat; add flour and seasonings.
Mix carrots with rice and milk, add butter or drippings, flour and water in which carrots were cooked.
Bring to boiling point; serve.
If too thick, thin with milk.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Servings: 
4

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 218 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 792.7 mg33%

Total Carbohydrates 27 g9%

Dietary Fiber 1.9 g7.7%

Sugars 8.6 g

Protein 6 g12.1%

Vitamin A 101% Vitamin C 9.2%

Calcium 15.2% Iron 4.2%

*Based on a 2000 Calorie diet

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Basic Cream Of Carrot Soup Recipe