Directions:
- Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté 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; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.2 Kcal (541 kJ) | ||
| Calories from fat | 74.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 13% | |
|---|---|---|---|
| Cholesterol | 14.71mg | 5% | |
| Sodium | 702.84mg | 29% | |
| Potassium | 313.58mg | 7% | |
| Total Carbs | 10.06g | 3% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.9mg | 28% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 37.11 Kcal (155 kJ) | ||
| Calories from fat | 21.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 13% | |
|---|---|---|---|
| Cholesterol | 4.22mg | 5% | |
| Sodium | 201.86mg | 29% | |
| Potassium | 90.06mg | 7% | |
| Total Carbs | 2.89g | 3% | |
| Sugars | 1.42g | 20% | |
| Dietary Fiber | 0.8g | 11% | |
| Protein | 1.23g | 9% | |
| Vitamin C | 1.7mg | 10% | |
| Vitamin A | 0.2mg | 28% | |
| Calcium | 10mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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