Wild Rice-Carrot Soup
Pureed carrots and onion give body to this flavorful rice soup.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
Makes 6 side-dish servings.
Ingredients
-
1 14-ounce can reduced-sodium chicken broth
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2-1/2 cups sliced carrots
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1/2 cup chopped onion
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1 bay leaf
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1/8 teaspoon black pepper
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1/8 teaspoon ground cloves (optional)
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1-1/2 cups water
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1/2 cup light dairy sour cream
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1 cup cooked wild rice or long grain rice
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1 tablespoon snipped fresh parsley
Directions
1.
In a large saucepan combine broth, carrots, onion, bay leaf, pepper, and, if desired, cloves. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until carrots are tender. Remove bay leaf. Cool slightly.
2.
In a blender container or food processor bowl place carrot mixture, half at a time. Cover and blend or process until smooth. Return mixture to the saucepan. Stir in water. Bring just to boiling. Stir a small amount of liquid into sour cream. Return to saucepan along with the rice. Heat through but do not boil. Sprinkle with parsley. Makes 6 side-dish servings.
Nutrition information
Calories 108, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 279 mg, Carbohydrate 20 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 223%, Vitamin C 6%, Calcium 4%, Iron 5%. Exchanges: Vegetable 2, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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