RCI-SP.002.0044.001
Carrot-Rice Soup
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- carrots1 poundpeeled and chopped
- Onion1 mediumchopped
- 1 tablespoon
- chicken broth4 cupsdivided
- 1/4 teaspoon
- 1/4 teaspoon
- 2 1/4 cups
- 1/4 cup
- Chopped parsley or mint for garnish1 unit
Method
1
Heat margarine in a large pot over medium heat until melted and shimmering.
2
Add chopped onion to the pot and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
3 minutes
3
Stir in the peeled and chopped carrots, then add 3 cups of chicken broth. Bring to a boil over medium-high heat.
2 minutes
4
Reduce heat to medium-low and simmer for 12–15 minutes until the carrots are very tender and easily pierced with a fork.
13 minutes
5
Using an immersion blender, puree the carrot mixture directly in the pot until smooth, working in batches if necessary for safety.
6
Stir in the remaining 1 cup of chicken broth, cooked rice, dried tarragon leaves, and ground white pepper, mixing well to combine.
7
Simmer for 2–3 minutes over medium heat to warm through and allow flavors to meld.
2 minutes
8
Remove from heat and stir in light sour cream until fully incorporated, being careful not to boil after adding the sour cream.
9
Taste and adjust seasoning as needed with salt and additional white pepper.
10
Ladle soup into serving bowls and garnish each portion with chopped parsley or mint before serving.