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Lyda's Cream of Carrot Soup

Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total time 1 hr, 10 mins
Yield Makes 8 cups
Here's a delicious, low-fat way to get the kids to eat their veggies.


  • 2 tablespoons butter
  • 1 (1-lb.) package baby carrots, chopped
  • 1 (1-lb.) package parsnips, peeled and chopped
  • 1 medium-size yellow onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 (32-oz.) containers chicken broth
  • 1/3 cup uncooked long-grain rice
  • 1/3 cup half-and-half (optional)
  • Toppings: sour cream, chopped fresh chives, freshly ground pepper

How to Make It

  1. Melt butter in a large Dutch oven over medium heat; add carrots and next 4 ingredients; sauté 8 minutes or until onion is tender. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 20 minutes. Stir in rice, and cook, stirring often, 18 minutes or until rice is tender.

  2. Remove from heat. Process mixture with a handheld blender until smooth. Stir in half-and-half, if desired. Serve with desired toppings.