Carrot-Rice Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 teaspoon sugar
- 1/4 cup whipping cream
- chopped fresh parsley
- pinch of ground nutmeg
- 1 small onion, chopped
- 4 cups sliced carrots (about 6 large)
- Carbohydrate 14 g(5%)
- Cholesterol 13 mg(4%)
- Fat 6 g(10%)
- Fiber 2 g(8%)
- Protein 6 g(12%)
- Saturated Fat 3 g(14%)
- Sodium 149 mg(6%)
- Calories 133
Preparation Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté 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; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.
Preparation Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté 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; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.
