Carrot-Rice Soup

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Servings: 6 Difficulty: Intermediate
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A velvety, golden soup blending sweet carrots with fluffy rice for a comforting bowl of warmth.
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This Carrot-Rice Soup is a delightful blend of sweet, roasted carrots and savory chicken broth, thickened with tender rice for a satisfying texture. The addition of tarragon and white pepper adds a subtle herbal depth, while a dollop of light sour cream provides a creamy, tangy finish. Perfect for chilly evenings, this soup is easy to prepare, nutritious, and incredibly soothing. It’s a simple yet elegant dish that highlights the natural sweetness of carrots, making it a favorite for both kids and adults. Serve it as a light lunch or a hearty starter for dinner.

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Carrot-Rice Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 859.6

Description

This Carrot-Rice Soup is a delightful blend of sweet, roasted carrots and savory chicken broth, thickened with tender rice for a satisfying texture. The addition of tarragon and white pepper adds a subtle herbal depth, while a dollop of light sour cream provides a creamy, tangy finish. Perfect for chilly evenings, this soup is easy to prepare, nutritious, and incredibly soothing. It&# 226;€™s a simple yet elegant dish that highlights the natural sweetness of carrots, making it a favorite for both kids and adults. Serve it as a light lunch or a hearty starter for dinner.

Ingredients

Directions

  1. In a large saucepan or Dutch oven, melt the margarine over medium-high heat.
  2. Add the chopped carrots and onion, sautéing for 2-3 minutes until the onion becomes tender.
  3. Pour in 2 cups of the chicken broth, along with the dried tarragon leaves and ground white pepper.
  4. Reduce the heat to low and let the mixture simmer for 10 minutes to soften the vegetables further.
  5. Carefully transfer the vegetable and broth mixture to a food processor or blender.
  6. Blend until the soup is completely smooth and creamy.
  7. Pour the blended soup back into the saucepan.
  8. Stir in the remaining 2 cups of chicken broth and the cooked rice.
  9. Heat the soup gently until thoroughly warmed through, stirring occasionally.
  10. Ladle the soup into bowls and top each serving with a dollop of light sour cream.
  11. Garnish with snipped parsley or mint, if desired, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 859.6kcal
% Daily Value *
Total Fat 34.9g54%
Saturated Fat 10.7g54%
Cholesterol 221.5mg74%
Sodium 319.6mg14%
Total Carbohydrate 52.6g18%
Dietary Fiber 4.3g18%
Sugars 7.1g
Protein 70.2g141%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot soup, rice soup, vegetarian friendly, comfort food, winter soup, healthy dinner, easy recipe, homemade soup, tarragon flavor, creamy vegetable, quick meal, warm bowl, carrot rice blend, light sour cream, chicken broth base, blended soup, herb infused, family favorite, simple cooking, nourishing bowl
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