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Carrot Soup

2 tbs. butter

3/4 cup finely chopped onion

3 cups (1 package) finely chopped carrots

1 large can of chicken stock

2 tsp. tomato paste

2 tbsp. white raw rice

1/2 cup of heavy cream or milk

2 tbs. soft butter

salt and pepper to taste

- Melt 1tbs. butter in a pot

- Sautee onions until translucent

- Add carrots, chicken stock and all other ingredients except milk

- Cook for 30 minutes

- Puree soup

- Add milk, 1 tbs. butter and salt and pepper to taste and serve

Credit: Lia Faraclas

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