Cream of Carrot Soup
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"I've been making this soup for almost 20 years and have given this recipe to friends as far away as England and North Carolina and as near as across the street. It's very filling and warming, so I always ensure a good ‘rest' before serving the main course. This soup freezes well."
Christine Ward, Winnipeg, Manitoba
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Medium onions, finely chopped
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2
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2
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Hard margarine (or butter)
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2 tbsp.
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30 mL
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Carrots, grated
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1 1/2 pound
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680 gr.
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Tomato paste
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1 tbsp.
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15 mL
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Long grain white rice, uncooked
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1/4 cup
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60 mL
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Chicken broth
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4 1/2 cup
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1.1 L
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Salt
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1/2 tsp.
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2 mL
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Freshly ground pepper
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1/2 tsp.
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2 mL
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Whipping cream
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3 tsp.
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50 mL
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Whipping Cream
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3 tsp.
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50 mL
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Carrot curls, for garnish
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n/a
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n/a
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Chopped fresh cilantro, for garnish
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n/a
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n/a
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Croutons, for garnish
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n/a
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n/a
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Sauté onion in margarine in large saucepan on medium for 5 minutes until softened.
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Add carrots, tomato paste, rice and 1/4 cup (60 mL) broth. Stir for 1 to 2 minutes until broth is absorbed. Add remaining broth. Simmer, uncovered, on medium-low for 30 minutes, stirring occasionally, until carrots and rice are tender. Cool slightly. Process, in batches, in blender or food processor until smooth. Return to saucepan.
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Add salt, pepper and first amount of whipping cream. Heat on medium for about 5 minutes, stirring occasionally, until hot. Makes 6 servings of 1 cup (250 mL) each.
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To serve, divide soup among individual bowls. Place about 1 1/2 tsp. (7 mL) of second amount of whipping cream in centre of each serving. Swirl with wooden pick. Garnish with carrot curls, cilantro and croutons.
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1Cup (250mL):
207 Calories; 10.2 g Total Fat; 906 mg Sodium; 7 g Protein; 23 g Carbohydrate; 4 g Dietary Fibre
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Recipe reprinted from Cooking at Home Magazine, October / November 2001 © Company's Coming Magazines Limited.
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