Carrot Rice Soup
|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|
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.
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.
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