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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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