Carrot Soup
From: Gisele, Aylmer, Quebec, Canada
Servings: 6
IngredientsPreparation
  • 1/4 cup [60 g] butter or margarine
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 5 cups [1.25 L] chicken broth
  • 2 1/2 cups [625 mL] peeled carrot slices
  • 1/4 cup [60 mL] long grain or brown rice
  • Pepper, to taste
  • Freshly chopped parsley, to taste
  • Melt butter or magarine into a large casserole.
  • Soften together onion slices and minced garlic into melted fat.
  • Pour in chicken broth then add carrot slices and rice; bring to boil.
  • Cover, lower heat and simmer for 20 to 25 minutes.
  • Puree into a food processor until smooth.
  • Pour puree back into casserole, pepper and heat.
  • Serve, garnished with freshly chopped parsley.