Rice and Carrot Soup
by Tarla Dalal
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Added to 27 cookbooks
This recipe has been viewed 11606 times
The Rice and Carrot Soup is a sumptuous soup, which can become a mini meal in itself depending on the portion size! Sautéed carrots and onions are cooked in a special brown stock, which gives a delightful flavour and appetizing brown tinge to the soup.
A dash of fresh cream and grated cheese add to the richness of this soup, while a teaspoon of lemon juice gives it a mild tang. Enjoy the Rice and Carrot Soup hot.
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the carrots and sauté on a medium flame for 3 minutes.
- Add the plain flour and sauté on a medium flame for 30 seconds.
- Add the brown stock, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the cooked rice, fresh cream, lemon juice, salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||623.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||22.9 mg|
|Folic Acid||19.8 mcg|
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