Carrot Soup
This is a great soup. It not only looks pretty but it tastes great. Sue Nutt gave me this one.
Ingredients
- 1 lb. bag of carrots skinned and sliced thin (eight carrots)
- 1 medium onion sliced thin
- 4-6 cups chicken broth
- 1/3 cup white rice
- 3 T. butter
- 1 tsp. thyme
Instructions
- Melt butter in pot.
- Add carrots and onion
- Cover with wax paper.
- Then put the lid on and let this steam for about 10-15 minutes until the carrots are tender.
- Add the chicken broth and 1/3 cup rice simmer for 35 minutes.
- Puree in batches in a food processor until smooth
- Add thyme, salt and pepper to taste.
- Heat until warm.
Notes
How about this, I put in a low calorie recipe or two see the next one.