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
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.
Tips
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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 % |
