Cook the onion in butter until it is soft. Add the carrots, rice, tomato paste and chicken stock. Bring to a boil and let it simmer until it is all soft, about 20 minutes. Allow the soup to cool. Blend in small batches until smooth. Return soup to the pot and reheat. At this point the whipping cream can be added. Serve. It can be garnished with additional whipping cream, thin strips of carrot and croutons.
can be very filling
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|Serving Size: 1 recipe (2094g)|
|Recipe Makes: 1|
|Calories from Fat: 248 (27%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 71.5mg||22 %|
|Sodium 2922.4mg||101 %|
|Potassium 2201mg||58 %|
|Total Carbohydrate 109.2g||32 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 108.6g|
|Protein 54.9g||78 %|
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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: 929
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