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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This soup is easy and healthy and oh so good! There isn't any cream in it and yet it is has the 'feel' of a cream soup. Kids love it too. Ingredients:
2 (16 ounce) bags carrots, peeled and sliced |
4 (14 1/2 ounce) cans chicken broth (college inn) |
4 teaspoons raw white rice |
2 dashes cayenne pepper |
1 cup whole tomato, canned, cut into chunks and drained |
salt (optional) |
Directions:
1. Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
2. Puree the soup in a blender or with an immersion blender.
3. Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
4. Correct seasoning to taste, adding salt if desired.
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