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2
pounds carrots, sliced (about 5 cups)
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1
large onion, chopped (1 cup)
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1/4
cup butter
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2
49 ounce can reduced-sodium chicken broth
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1
cup uncooked long grain white rice
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1/4
cup snipped fresh dill or sliced green onions
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Salt and pepper
1. In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.
2. To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.
3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).
- Tip Test Kitchen Tip:To remove frozen soup from container, dip bottom of container in hot water.
- Servings Per Recipe 12,
- Calories 138,
- Protein (gm) 5,
- Carbohydrate (gm) 21,
- Fat, total (gm) 4,
- Cholesterol (mg) 10,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 11127,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 707,
- Potassium (mg) 446,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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We love this soup.
4/28/2010 07:22:40 PM Report Abuse