Irresistible Carrot Soup Recipe
Every time I make a pot of this creamy soup, everyone comments on its appealing taste and eye-catching color. It's irresistible.—Anneliese Deising, Plymouth, Michigan
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 6 cups chicken broth
- dash pepper
- 2 tablespoons butter
- 1/4 teaspoon ground mace
- 3/4 cup heavy whipping cream
- 3 medium carrots grated
- 3 leeks (white portion only) thinly sliced
- 3/4 cup cooked long grain rice
- additional grated carrots optional
- Carbohydrate 11.2788127777036 g
- Cholesterol 950.717708337694 mg
- Fat 194.297805696041 g
- Fiber 0.985286098767948 g
- Protein 229.551312222229 g
- Saturated Fat 58.7934204176942 g
- Serving Size 1 1 serving (1305g)
- Sodium 912.997888900451 mg
- Sugar 10.2935266789356 g
- Trans Fat 16.2943397223264 g
- Calories 2772 calories
Directions In a 3-qt. saucepan, saute leeks in butter for 1 minute. Add carrots and cook 2 minute longer. Stir in broth, rice, mace and pepper; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice and carrots are tender. Cool slightly. Puree in batches in a blender; return to pan. Add cream; heat though but do not boil. Garnish with carrots if desired. Yield: 6 servings. Originally published as Creamy Carrot Soup in Country Woman January/February 1998, p35 Nutritional Facts 1 serving (1 cup) equals 217 calories, 16 g fat (9 g saturated fat), 51 mg cholesterol, 1,000 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
