Carrot-Rice Soup

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Makes 6 servings.



  1. Cook carrots and Onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until Onion is tender.
  2. Add 2 cups broth, tarragon and pepper. Reduce heat; simmer 10 minutes.
  3. Combine vegetables and broth in food processor or blender; process until smooth.
  4. Return to saucepan.
  5. Add remaining 2 cups broth and rice; thoroughly heat.
  6. Dollop sour cream on each serving of soup.
  7. Garnish with parsley.