Lyda's Cream of Carrot Soup
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Here's a delicious, low-fat way to get the kids to eat their veggies.
How to Make It
Step 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.
Step 2
Remove from heat. Process mixture with a handheld blender until smooth. Stir in half-and-half, if desired. Serve with desired toppings.
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AprilMac's Review
I enjoyed this soup the more I ate it. I especially liked the sour cream with it and I may mix that in next time instead of the half-and-half. I stored it in individual servings and heated it up for a quick snack or side for lunch or dinner. I'll make this again!
Goofeyhen's Review
This recipe was easy and tasty but not one I will make often. It would be a great side served with a bacon or ham sandwich. Perhaps more for the mature pallet.
joymarie's Review