Easy Carrot Soup
Ingredients:
1 pound carrots, peeled and sliced ( about 4 cups)
2 medium onions, minced ( about 3/4 cup)
4 Tablespoons butter or margarine
8 cups chicken broth
1/4 cup raw rice ( not instant)
2 tablespoons tomato paste
1/2 teaspoon salt
2 teaspoons sugar
salt and pepper to taste
3/4 cup light cream
Directions:
Saute’ carrots and onions in butter over low heat, stirring occasionally, until onions are tender, about 5 minutes.
Add all other ingredients except cream.
Cover and simmer for 1 hour.
Cool in the refrigerator and skim off any fat from the top.
Pure’e in batches in a blender or food processor.
Just before serving add cream.
Delicious hot or cold.
Make Ahead:
May be made a day early and refrigerated or frozen in an airtight container before adding cream.
Variation:
For a country texture and fewer calories, omit the cream and do not pure’e.
Recipe from:
The Clock Watchers Cookbook
by Judy Duncan and Allison Mc Cance
c 1983
