Golden Carrot Soup

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
golden carrot soup

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

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 175 Calories
Protein: 4 g
Carbohydrate: 16 g
Fat: 11 g
Fibre: 1.5 g
Sodium: 593 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 127 mg
Vitamin A: 47 %
Vitamin D: 23 %
Vitamin B12: 20 %
Folate: 15 %