Recipe courtesy of Michele Urvater
Carrot Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 47
- Sodium
- 619
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
1 quart chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
1/2 cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley
Directions
- Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
- Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley