Carrot Rice Soup Recipe
Ingredients
2 pounds carrots
1 large onion
1/4 cup long-grain rice
6 cups water
Salt and pepper
Hot red pepper
1 tablespoon tomato paste
1 pint half-and-half
Directions
Peel and slice the carrots and onion.
Wash the rice.
Combine them all in a pan and pour in the water.
Bring to boil over high heat.
Reduce heat and simmer, covered, for about twenty-five minutes.
Transfer contents to a blender container or work bowl of a food processor fitted with the steel blade.
Puree.
Season with the salt and pepper.
Add the tomato paste and blend again.
Return mixture to pan and bring to a boil.
Transfer to a serving bowl.
Blend in the half-and-half.
If you want a thinner soup, add some water.
Wash the rice.
Combine them all in a pan and pour in the water.
Bring to boil over high heat.
Reduce heat and simmer, covered, for about twenty-five minutes.
Transfer contents to a blender container or work bowl of a food processor fitted with the steel blade.
Puree.
Season with the salt and pepper.
Add the tomato paste and blend again.
Return mixture to pan and bring to a boil.
Transfer to a serving bowl.
Blend in the half-and-half.
If you want a thinner soup, add some water.
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