Carrot Rice Soup Recipe
Carrot Rice Soup has a great taste. Carrot Rice Soup gets its taste from carrot cooked in chicken broth and mixed with rice. Carrot Rice Soup is loved by many worldwide.
Ingredients
| Carrots | 1 pound, chopped | |
| Onion | 1 Medium, chopped | |
| Margarine | 1 Tablespoon | |
| Chicken broth | 4 Cup (16 tbs), divided | |
| Tarragon leaves | 1/4 Teaspoon, crushed | |
| Ground white pepper | 1/4 Teaspoon | |
| Cooked rice | 2 1/4 Cup (16 tbs) | |
| Light sour cream | 1/4 Cup (16 tbs) | |
| Snipped fresh parsley or mint leaves for garnish | ||
Directions
Cook and stir 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 to low; 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.
Add 2 cups broth, tarragon and pepper.
Reduce heat to low; 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.
Chef
