Creamy Carrot And Rice Soup


Creamy Carrot And Rice Soup

Course Soup
Cuisine American
Servings 6


  • 1 lb regular carrots peeled and chopped
  • 1 medium size onion chopped
  • 1 Tbsp cooking oil
  • 4 cups chicken stock or broth divided
  • 1/4 tsp dried tarragon
  • 1/4 tsp white pepper
  • 2 to 3 cups COOKED rice depending on preference
  • sour cream for garnish


  • Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
  • Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
  • Put mixture into food processor and process until pureed, then pour back into soup pot.
  • Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
  • Serve hot with a dollop of sour cream on top of each serving.