Directions:
- In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly.
- Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through. Yield: 4-5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.61 Kcal (907 kJ) | ||
| Calories from fat | 129.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 22% | |
|---|---|---|---|
| Cholesterol | 43.45mg | 14% | |
| Sodium | 1015.23mg | 42% | |
| Potassium | 601.8mg | 13% | |
| Total Carbs | 18.82g | 6% | |
| Sugars | 7.02g | 28% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 0.3mg | 2% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 63.23 Kcal (265 kJ) | ||
| Calories from fat | 37.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 22% | |
|---|---|---|---|
| Cholesterol | 12.68mg | 14% | |
| Sodium | 296.35mg | 42% | |
| Potassium | 175.67mg | 13% | |
| Total Carbs | 5.49g | 6% | |
| Sugars | 2.05g | 28% | |
| Dietary Fiber | 1.19g | 16% | |
| Protein | 0.72g | 5% | |
| Vitamin C | 6.5mg | 37% | |
| Vitamin A | 0.3mg | 36% | |
| Iron | 0.1mg | 2% | |
| Calcium | 19.4mg | 7% | |
* 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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