Carrot Rice Soup Recipes

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CARROT-RICE SOUP



Carrot-Rice Soup image

A flavorful pureed soup, and I always enjoy eating something so violently orange. I'm posting the recipe as I make it, but the original called for whipping cream rather than the fat free half-and-half. I also typically leave out the salt and use low-sodium chicken broth due to my high blood pressure; that is just personal taste.

Provided by OneEye

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 slices bacon, chopped
1 small onion, chopped
1/4 cup long-grain white rice
6 cups canned chicken broth
4 cups sliced carrots (about 6 large)
1/2 teaspoon salt (optional)
1/2 teaspoon sugar
1 pinch ground nutmeg
1/4 cup fat-free half-and-half
pepper
chopped fresh parsley (optional)

Steps:

  • Cook bacon over medium low to medium heat, in soup pot, stirring frequently, until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain.
  • Add onion to drippings in pan. Saute until beginning to soften, about 3 minutes.
  • Add rice and stir to coat.
  • Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.
  • Puree soup in batches in blender; put into another pan. Mix in half-and-half. Season with pepper. Gently reheat if necessary.
  • Ladle soup into bowls. Sprinkle with bacon and parsley, if using, and serve.

Nutrition Facts : Calories 165.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 4.8, Sodium 1661.5, Carbohydrate 18.6, Fiber 2.7, Sugar 6.3, Protein 13.2

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