Carrot Soup

The sweetness of the carrots blends well with the savory chicken broth to make this creamy, smooth soup.

Carrot Soup

Serves: 6

6-8 carrots
2 teaspoons salted butter
1 tablespoon olive oil
3/4 cup finely chopped onion
4 cups defatted chicken broth
2 tablespoons uncooked long grain rice
1 cup hot water
2 teaspoons sugar
salt — to taste
white pepper — to taste
1/3 cup skim milk
1 tablespoon Butter Buds®
opt. garnishes: chopped parsley, dill, chives, etc

Peel carrots, discarding any thick, woody ends and slice thinly. You should have about 3 cups.

Heat the butter and oil together in a heavy 3-qt pot. Add the onions and cook, stirring occassionaly until they are soft, but not brown, 3-5 minutes. Add the carrots, broth and rice, cover and simmer gently about 25 minutes or until the carrots are very soft. Put the mixture thru a food mill or puree well in a food processor or blender. (You may need to do this in 2 batches.)

Return the puree to the pot and add hot water, using a little more if the puree is very thick. Add the sugar, salt and pepper to taste. (May be prepared ahead to this point; refrigerate tightly covered.)

At serving time, put the soup over low heat, mix together the milk and butter granules, add to the soup and bring just to a simer. Correct seasonings. Serve plain or garnished as desired.


One Comment on “Carrot Soup”

  1. I love your meals!!! Can I come and eat dinner? 🙂 I’d love to invite you to Screaming Meme’s Faux School…I’m teaching a faux class…Easy and fun ways to paint furniture and walls…Come check it out…

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