CARROT-RICE SOUP
A flavorful pureed soup, and I always enjoy eating something so violently orange. I'm posting the recipe as I make it, but the original called for whipping cream rather than the fat free half-and-half. I also typically leave out the salt and use low-sodium chicken broth due to my high blood pressure; that is just personal taste.
Provided by OneEye
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon over medium low to medium heat, in soup pot, stirring frequently, until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain.
- Add onion to drippings in pan. Saute until beginning to soften, about 3 minutes.
- Add rice and stir to coat.
- Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.
- Puree soup in batches in blender; put into another pan. Mix in half-and-half. Season with pepper. Gently reheat if necessary.
- Ladle soup into bowls. Sprinkle with bacon and parsley, if using, and serve.
Nutrition Facts : Calories 165.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 4.8, Sodium 1661.5, Carbohydrate 18.6, Fiber 2.7, Sugar 6.3, Protein 13.2
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