Creamy Carrot And Rice Soup

Creamy Carrot And Rice Soup
Recipe type: Soup
Cuisine: American
Serves: 6
  • 1 lb regular carrots, peeled and chopped
  • 1 medium size onion, chopped
  • 1 Tbsp cooking oil
  • 4 cups chicken stock or broth, divided
  • ¼ tsp dried tarragon
  • ¼ tsp white pepper
  • 2 to 3 cups COOKED rice (depending on preference)
  • sour cream for garnish
  1. Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
  2. Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
  3. Put mixture into food processor and process until pureed, then pour back into soup pot.
  4. Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
  5. Serve hot with a dollop of sour cream on top of each serving.


Creamy Carrot And Rice Soup was last modified: May 29th, 2014 by Chef