Spicy Cream of Carrot Soup

Submitted by: Cathy Robinson-Gill
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

3 to 3 1/2 cups canned reduced-sodium chicken broth, divided
4 medium carrots, sliced
1 medium yellow onion, cut into thick slices
1 medium stalk celery, sliced
4 tbsp long grain white rice
1 tsp sugar
1/8 tsp cayenne pepper, or to taste
1/2 cup milk
1/2 cup sour cream
salt to taste
This healthy and delicious soup is rich in Vitamin A. Serve hot or cold. Preparation time: 10 mins. Cooking time: 30 mins.
In a large saucepan, combine 3 cups of broth, carrots, onion, celery, rice, sugar and cayenne pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until the rice and carrots are tender, about 15 to 20 minutes. Stir milk and sour cream into the carrot mixture. Using a food processor or electric blender, puree the soup, half at a time, until it is smooth. If a thinner soup is desired, blend in 1/2 cup of additional chicken broth. Return the soup to a medium size saucepan. Stir in salt and additional cayenne pepper, if desired. Reheat the soup over moderate heat until it is hot, but not boiling. Ladle the soup into bowls. Serve immediately.

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