Carrot Soup

1. 1

   Melt the butter.

2. 2

   Add the onions and carrots, and cook them, covered, for 10 minutes or until tender.

3. 3

   Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste.

4. 4

   Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well.

5. 5

   Remove from heat, puree in a food mill, blender or processor.

6. 6

   Return the soup to a saucepan and thin with water of too thick.

7. 7

   Bring back to a boil and adjust the seasoning.

8. 8

   Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt.

9. 9

   Garnish with parsley

* Per serving · 4 servings · Values may vary.

No additional tips available.