This recipe is taken from the 1979 Milk Calendar. This is the Golden Carrot Soup recipe.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 1/3 cup (80 mL) butter
- 1/3 cup (125 mL) chopped onion
- 2 cups (500 mL) thinly sliced carrots
- 3 chicken bouillon cubes
- 3 cups (750 mL) boiling water
- 1/4 cup (60 mL) long grain rice
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) Milk
In a medium saucepan, sauté onions in butter until golden. Add carrots and toss until coated with butter. Add bouillon cubes, water and rice; cover and simmer until carrots are fork-tender and rice is cooked about 12 to 15 minutes. Let it rest for 5 min.
Add salt. Add to blender one-third at a time and blend until smooth. Return to saucepan; add milk and heat.
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Top 5 Nutrients
|Calcium:||12 % / 127 mg|
|Vitamin A:||47 %|
|Vitamin D:||23 %|
|Vitamin B12:||20 %|