Cream of Carrot Soup

Ingredients

• 2 cups sliced onions
• 5 cups coarsely chopped carrots
• 2 tablespoons butter
• ½ cup raw white rice
• 8 cups chicken stock
• 1 large carrot, scraped, for garnish
• Salt and pepper to taste
• ½ cup sour cream or creme fraiche (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    260 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 10 grams protein; 19 milligrams cholesterol; 545 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
2. Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over 1/2 inch of water 2 to 3 minutes, or until tender.
3. Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.