Directions:
- Melt butter or margarine in a 5 qt large pot over medium high heat; add onions.
- Cook until onions are translucent, 5-7 mins
- Add garlic, carrots, bay leaf, rice, 2 teaspoons salt, pepper, and chicken or vegetable broth.
- Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes.
- Remove from heat and let cool 10 minutes.
- Remove bay leaf and purée soup in batches in a blender.
- Return soup to pot and set over low heat.
- Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through.
- Season to taste with additional salt.
- Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1122.83 Kcal (4701 kJ) | ||
| Calories from fat | 641.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.28g | 110% | |
|---|---|---|---|
| Cholesterol | 117.1mg | 39% | |
| Sodium | 3489.61mg | 145% | |
| Potassium | 3700.19mg | 79% | |
| Total Carbs | 103.97g | 35% | |
| Sugars | 40.88g | 164% | |
| Dietary Fiber | 24.19g | 97% | |
| Protein | 36.52g | 73% | |
| Vitamin C | 62.5mg | 104% | |
| Vitamin A | 7.1mg | 236% | |
| Iron | 5.2mg | 29% | |
| Calcium | 583.9mg | 58% | |
| Amount Per 100 g | |||
| Calories | 57.66 Kcal (241 kJ) | ||
| Calories from fat | 32.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 110% | |
|---|---|---|---|
| Cholesterol | 6.01mg | 39% | |
| Sodium | 179.22mg | 145% | |
| Potassium | 190.03mg | 79% | |
| Total Carbs | 5.34g | 35% | |
| Sugars | 2.1g | 164% | |
| Dietary Fiber | 1.24g | 97% | |
| Protein | 1.88g | 73% | |
| Vitamin C | 3.2mg | 104% | |
| Vitamin A | 0.4mg | 236% | |
| Iron | 0.3mg | 29% | |
| Calcium | 30mg | 58% | |
* 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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