Carrot-Rice Soup Recipe

Ingredients

1 lb carrots, peeled and chopped
1 medium onion, chopped
1 tbsp margarine
4 cup chicken broth, divided
1/4 tsp dried tarragon leaves
1/4 tsp ground white pepper
2 1/4 cup cooked rice
1/4 cup light sour cream
1 snipped parsley or mint for garnish


Directions

Cook carrots and onion in margarine in large saucepan or Dutch oven
over medium-high heat 2-3 minutes or until onion is tender. Add 2
cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process
until smooth. Return to saucepan. Add remaining 2 cups broth and
rice; thoroughly heat. Dollop soup cream on each serving of soup.
Garnish with parsley.

Makes 6 servings.

Favorite recipe from USA RICE COUNCIL.


Servings: 6 servings

 

 

Carrot-Rice Soup Recipe brought to you by Recipe Ideas


Categories: Dutch Oven; Rice; Soup; Vegetable


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We hope you enjoy this Carrot Rice Soup recipe.

 


Carrot-Rice Soup Recipe, one of many tasty recipes brought to you by Recipes Ideas




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