** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender.
3. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste.
4. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well.
5. Remove from heat, puree in a food mill, blender or processor.
6. Return the soup to a saucepan and thin with water of too thick.
7. Bring back to a boil and adjust the seasoning.
8. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt.
9. Garnish with parsley Yield: 4 to 6 servings.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Rice, Onion allergies.