Carrot Soup
From pocketfulofwords 15 years ago
- 45 minutes to make
- Serves 6
This is a very smooth creamy soup. It is similar to squash which is my favorite. The long grain rice makes it a bit more punchy than it otherwise may have been. Be careful with the blender because of the heat.
Ingredients
- ¾ cup chopped onion shopping list
- 3 tablespoons butter, divided shopping list
- 3 cups chopped carrots shopping list
- 3 cups chicken broth shopping list
- 2 tablespoons uncooked long grain rice shopping list
- ½ cup heavy whipping cream shopping list
- 1 to 2 tablespoons tomato paste shopping list
- ½ teaspoon salt shopping list
- ½ teaspoon white pepper shopping list
How to make it
- In a large saucepan, sauté onion in 2 tablespoons butter.
- Add carrots, chicken broth and long grain rice.
- Bring to a boil.
- Reduce heat, cover and simmer for 25 minutes or until the carrots are tender and long grain rice is well formed.
- Cool slightly.
- Transfer soup mixture to a blender; cover and process until smooth. This shouldn't take long.
- Return to the pan.
- Add the cream, tomato paste, salt, pepper and the remaining butter, heat through.
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