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Carrot Rice Soup

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Anonymous (not verified)
Ingredients
  Carrots 2 Pound
  Onion 1 Large
  Long-grain rice 1⁄4 Cup (4 tbs)
  Water 6 Cup (96 tbs)
  Hot red pepper To Taste
  Tomato paste 1 Tablespoon
  Half and half 1 Pint
  Salt To Taste
  Pepper To Taste
Directions

Peel and slice the carrots and onion.
Wash the rice.
Combine them all in a pan and pour in the water.
Bring to boil over high heat.
Reduce heat and simmer, covered, for about twenty-five minutes.
Transfer contents to a blender container or work bowl of a food processor fitted with the steel blade.
Puree.
Season with the salt and pepper.
Add the tomato paste and blend again.
Return mixture to pan and bring to a boil.
Transfer to a serving bowl.
Blend in the half-and-half.
If you want a thinner soup, add some water.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.108335
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1301 Calories from Fat 509

% Daily Value*

Total Fat 58 g89.3%

Saturated Fat 34.9 g174.5%

Trans Fat 0 g

Cholesterol 177.6 mg59.2%

Sodium 1246.9 mg52%

Total Carbohydrates 176 g58.8%

Dietary Fiber 31.4 g125.5%

Sugars 58.9 g

Protein 30 g59.6%

Vitamin A 3070.3% Vitamin C 142.5%

Calcium 88.5% Iron 25.2%

*Based on a 2000 Calorie diet

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Carrot Rice Soup Recipe