Print
Carrot-rice Soup
Meal / Course: Soup/Stew
Rice Around the World: American
Main Ingredient: Vegetables
Preparation Method: Quick and Easy
Special Diets: Low-Cholesterol
Servings: Makes 6 servings.
Ingredients
1 pound carrots, peeled and chopped
1 medium onion, chopped
1 tablespoon margarine
4 cups chicken broth, divided
1/4 teaspoon dried tarragon leaves
1/4 teaspoon ground white pepper
2 1/4 cups cooked rice
1/4 cup light sour cream
Chopped parsley or mint for garnish
Preparation
Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 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 sour cream on each serving of soup. Garnish with parsley.
