Thursday, November 1, 2012

Creamy Carrot Soup

Creamy Carrot Soup

3/4 c chopped onion
3 TBS butter, divided
3 c chopped carrots
3 c chicken broth
2 TBS uncooked long grain rice
1/2 c heavy whipping cream
1 to 2 TBS tomato paste
1/2 tsp salt
1/4 tsp white pepper

In a large saucepan, saute the onion in 2 tablespoons butter.  Add the carrots, broth and rice.  Bring to a boil.  Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender.  Cool slightly.  Transfer to a blender or food processor; cover and process until smooth.  Return to pan.  Add the cream, tomato paste, salt, pepper and remaining butter; heat through.  Yield: 4-5 servings

Clever Carrot Soup Garnish
Enhance individual servings of cream carrot soup with a cute carrot garnish.  Here's how:

Spoon some sour cream into a resealable plastic bag; cut a small hole in one corner.  Gently squeeze the bag and pipe a carrot shape over each bowl of soup.  For the carrot tops, add sprigs of carrot greens or parsley.

We make this recipe each fall and it is definately a favorite of our family! 
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1 comment:

Madeline and Family said...

Oh wow! This sounds so good! I can't wait to make it.

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