Golden Carrot Soup

This is a great-tasting soup to make on a chilly day. It's easy to fix too. The rich-colored soup has a mild chicken flavor with just a hint of garlic.


2 servings


1/2 cup chopped onion
1/4 teaspoon minced garlic
2 tablespoons reduced-fat butter
2 cups water
1 cup sliced carrots
2 tablespoons uncooked long grain rice
2 teaspoons chicken bouillon granules
2 tablespoons minced fresh parsley


In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until carrots and rice are very tender.

Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 30 minutes

Nutritional Information

1 1/3 cups equals 126 calories, 4 g fat (3 g saturated fat), 10 mg cholesterol, 442 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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