Carrot-Rice Soup Recipe

Step 1

Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2-3 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 soup cream on each serving of soup. Garnish with parsley.

Step 2

Makes 6 servings.

Favorite recipe from USA RICE COUNCIL.

Things You'll Need

  • 1lb Carrots, peeled and chopped
  • 1md Onion, chopped
  • 1tb Margarine
  • 4c Chicken broth, divided
  • 1/4ts Dried tarragon leaves
  • 1/4ts Ground white pepper
  • 2 1/4c Cooked rice
  • 1/4c Light sour cream
  • Snipped parsley or mint for garnish

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