Try this Carrot-Rice Soup recipe, or contribute your own.
Suggest a better descriptionCook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2-3 minutes or until onion is tender. Add 2 cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes. Combine vegetables and broth in food processor or blender; process until smooth. Return to saucepan. Add remaining 2 cups broth and rice; thoroughly heat. Dollop soup cream on each serving of soup. Garnish with parsley. Makes 6 servings. Favorite recipe from USA RICE COUNCIL.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 360 | ||
Calories from Fat: 50 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 52.1mg | 2 % | |
Potassium 120.4mg | 3 % | |
Total Carbohydrate 69.1g | 20 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 68.8g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 360
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