Golden Carrot Soup

Name: Golden Carrot Soup
Total time: 35 min
Yield: 6 servings
Ingredients: 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

This recipe is taken from the 1979 Milk Calendar. This is the Golden Carrot Soup recipe.

Prep: 15 min
Cooking: 20 min - 25 min

Yields 6 servings

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Ingredients

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

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Preparation

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.