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Carrot And Rice Soup Recipe

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Carrot and Parsnip Soup Perfect way to Fall Fall Recipe
Carrot and Parsnip Soup Perfect way to Fall Fall Recipe from hermiseenplace.com

Description

Carrot and rice soup is a creamy and comforting soup that is perfect for a chilly evening. This soup is full of flavor and nutrition, making it an ideal meal for any time of the day. The sweetness of the carrots combined with the richness of the rice creates a delicious and satisfying dish.

Prep time

The prep time for this recipe is about 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredient

The ingredients required to make carrot and rice soup are:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 cup uncooked white rice
  • 4 cups chopped carrots
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley

Equipment

To make this soup, you will need the following equipment:
  • A large pot
  • A blender or immersion blender
  • A cutting board
  • A sharp knife
  • A measuring cup
  • A wooden spoon

Method

To make carrot and rice soup, follow these steps:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic cloves and sauté for 2-3 minutes, until the onion is translucent.
  3. Add the chicken or vegetable broth, uncooked rice, chopped carrots, salt, and black pepper to the pot.
  4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the rice and carrots are tender.
  5. Remove the pot from the heat and let it cool slightly.
  6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
  7. Return the soup to the pot and stir in the heavy cream and chopped parsley.
  8. Heat the soup over low heat until it is hot and bubbly.
  9. Taste the soup and adjust the seasoning as necessary.
  10. Serve the soup hot, garnished with additional parsley if desired.

Notes

This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, simply heat the soup over low heat until it is hot and bubbly.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 370
  • Total Fat: 19g
  • Saturated Fat: 9g
  • Cholesterol: 53mg
  • Sodium: 1010mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 8g

Recipe Tips

  • If you prefer a thinner soup, you can add additional broth or water to the pot before pureeing.
  • If you don't have heavy cream on hand, you can use half-and-half or whole milk instead.
  • This soup is customizable - you can add additional vegetables or spices to suit your taste preferences.
  • If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it is smooth.
  • To make this soup vegan, use vegetable broth and coconut cream instead of heavy cream.

Enjoy this delicious and healthy carrot and rice soup recipe!


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