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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a very smooth creamy soup. It is similar to squash which is my favorite. The long grain rice makes it a bit more punchy than it otherwise may have been. Be careful with the blender because of the heat. Ingredients:
3/4 cup chopped onion |
3 tablespoons butter, divided |
3 cups chopped carrots |
3 cups chicken broth |
2 tablespoons uncooked long grain rice |
1/2 cup heavy whipping cream |
1 to 2 tablespoons tomato paste |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
Directions:
1. In a large saucepan, sauté onion in 2 tablespoons butter.
2. Add carrots, chicken broth and long grain rice.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 25 minutes or until the carrots are tender and long grain rice is well formed.
5. Cool slightly.
6. Transfer soup mixture to a blender; cover and process until smooth. This shouldn't take long.
7. Return to the pan.
8. Add the cream, tomato paste, salt, pepper and the remaining butter, heat through.
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