Carrot soup
Carrot soup
Ingredients/Components
- butter - 2 Tbsp
- heavy cream - 1/2 c
- chopped onions - 1 c
- chopped carrots
- salt and pepper to taste - 1 item
- tomato paste - 2 tsp
- chicken stock - 1 qt
- uncooked white rice - 1 Tbsp
- soft butter optional - 1 Tbsp
How to make carrot soup:
Melt butter in large pot or Dutch oven, stir in onions and cook until soft. Stir in carrots, chicken stock, tomato paste and rice. Simmer gently, uncovered, for 30 minutes. Puree in blender. Stir in cream. To serve, simmer, stir in butter (optional) and season to taste. Serves 4 to 6.Recipe categories: Vegetables, Soups & stews, Carrots.
Rating:
Related ingredients:
sugar, can tomato soup, italian sausage, large eggplant, sliced, peeled carrots, to 30 cukes, head lettuce in bite-size pieces, large head broccoli use florets only, large, ripe tomatoes, mashed, frozen hash browns, thawed 2 lb
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