Carrot Rice Soup Recipe

April 01, 2023 Post a Comment

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Carrot Rice Soup Recipe Whole food recipes, Quick dinner recipes from www.pinterest.com

Description

Carrot rice soup is a delicious and healthy soup that is easy to make. It is perfect for a cold winter day, or any time you want a warm and comforting meal. This soup is made with fresh carrots, rice, and a few other simple ingredients. It is creamy, flavorful, and full of nutrients.

Prep Time

The prep time for this soup is about 10 minutes. You will need to chop the carrots and onions, and measure out the rice and other ingredients.

Cook Time

The cook time for this soup is about 30 minutes. The rice needs to cook until it is tender, and the carrots need to be soft enough to blend into a smooth soup.

Ingredients

For this recipe, you will need: - 4 cups of chopped carrots - 1 onion, chopped - 2 cloves of garlic, minced - 1 cup of rice - 4 cups of vegetable broth - 2 cups of water - 1 teaspoon of salt - 1/2 teaspoon of black pepper - 1/2 cup of heavy cream - 2 tablespoons of butter - Fresh parsley, chopped (optional)

Equipment

To make this soup, you will need a large soup pot, a blender, and a wooden spoon.

Method

1. In a large soup pot, melt the butter over medium heat. 2. Add the chopped onions and garlic, and sauté for a few minutes until they are soft and fragrant. 3. Add the chopped carrots, rice, vegetable broth, water, salt, and pepper to the pot. 4. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the rice and carrots are tender. 5. Remove the pot from the heat and let it cool slightly. 6. Use a blender to blend the soup until it is smooth and creamy. 7. Return the soup to the pot and stir in the heavy cream. 8. Heat the soup over low heat until it is hot and bubbly. 9. Serve the soup hot, garnished with fresh parsley if desired.

Notes

- You can use chicken broth instead of vegetable broth if you prefer. - If you want a thicker soup, you can add more rice or puree less of the soup. - This soup can be stored in the refrigerator for up to 4 days. - You can freeze this soup for up to 3 months.

Nutrition Info

This recipe makes about 8 servings. Each serving contains: - Calories: 200 - Total fat: 8g - Saturated fat: 5g - Cholesterol: 25mg - Sodium: 750mg - Total carbohydrates: 28g - Dietary fiber: 3g - Sugars: 6g - Protein: 5g

Recipe Tips

- Be sure to chop the carrots into small pieces so they cook evenly. - You can use an immersion blender instead of a regular blender to puree the soup. - If you don't have heavy cream, you can use half-and-half or milk instead. - You can add other vegetables to this soup, such as celery or sweet potatoes.