Directions:
- In a medium saucepan, heat the butter over medium heat. Add the chopped onion and cook, stirring, until softened – about 5 minutes.
- Add the carrots, broth, rice, salt, pepper, thyme, and bay leaf. Cover and bring to a boil. Reduce heat at let simmer for about 20 minutes, or until carrots ad rice are tender. Fish out bay leaf and discard.
- With an immersion blender (or in a food processor or blender), blend the soup until it is very smooth.
- Pour soup back into the saucepan and bring to a boil, stirring. Once boiling turn heat down immediately.
- Add the milk and heat through without boiling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.77 Kcal (895 kJ) | ||
| Calories from fat | 48.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 8% | |
|---|---|---|---|
| Cholesterol | 10.7mg | 4% | |
| Sodium | 1332.87mg | 56% | |
| Potassium | 732.22mg | 16% | |
| Total Carbs | 35.96g | 12% | |
| Sugars | 13.43g | 54% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 7g | 14% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.6mg | 9% | |
| Calcium | 175.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 59.87 Kcal (251 kJ) | ||
| Calories from fat | 13.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 8% | |
|---|---|---|---|
| Cholesterol | 3mg | 4% | |
| Sodium | 373.29mg | 56% | |
| Potassium | 205.07mg | 16% | |
| Total Carbs | 10.07g | 12% | |
| Sugars | 3.76g | 54% | |
| Dietary Fiber | 1.43g | 20% | |
| Protein | 1.96g | 14% | |
| Vitamin C | 3mg | 18% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.5mg | 9% | |
| Calcium | 49.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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