Directions:
- Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.
- Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.
- Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.
- Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.
- Note: Nutritional analysis is per cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2072.85 Kcal (8679 kJ) | ||
| Calories from fat | 1110.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 123.35g | 190% | |
|---|---|---|---|
| Cholesterol | 234.2mg | 78% | |
| Sodium | 9088.02mg | 379% | |
| Potassium | 7381.18mg | 157% | |
| Total Carbs | 188.75g | 63% | |
| Sugars | 81.76g | 327% | |
| Dietary Fiber | 48.38g | 194% | |
| Protein | 53.84g | 108% | |
| Vitamin C | 124.9mg | 208% | |
| Vitamin A | 14.2mg | 472% | |
| Iron | 10.5mg | 58% | |
| Calcium | 1244.6mg | 124% | |
| Amount Per 100 g | |||
| Calories | 53.19 Kcal (223 kJ) | ||
| Calories from fat | 28.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 190% | |
|---|---|---|---|
| Cholesterol | 6.01mg | 78% | |
| Sodium | 233.22mg | 379% | |
| Potassium | 189.42mg | 157% | |
| Total Carbs | 4.84g | 63% | |
| Sugars | 2.1g | 327% | |
| Dietary Fiber | 1.24g | 194% | |
| Protein | 1.38g | 108% | |
| Vitamin C | 3.2mg | 208% | |
| Vitamin A | 0.4mg | 472% | |
| Iron | 0.3mg | 58% | |
| Calcium | 31.9mg | 124% | |
* 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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