Prep 20 mins
Cook 30 mins
A flavorful pureed soup, and I always enjoy eating something so violently orange. I'm posting the recipe as I make it, but the original called for whipping cream rather than the fat free half-and-half. I also typically leave out the salt and use low-sodium chicken broth due to my high blood pressure; that is just personal taste.
- 2 -3 slices bacon, chopped
- 1 small onion, chopped
- 1⁄4 cup long-grain white rice
- 6 cups canned chicken broth
- 4 cups sliced carrots (about 6 large)
- 1⁄2 teaspoon salt (optional)
- 1⁄2 teaspoon sugar
- 1 pinch ground nutmeg
- 1⁄4 cup fat-free half-and-half
- chopped fresh parsley (optional)
- Cook bacon over medium low to medium heat, in soup pot, stirring frequently, until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain.
- Add onion to drippings in pan. Saute until beginning to soften, about 3 minutes.
- Add rice and stir to coat.
- Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.
- Puree soup in batches in blender; put into another pan. Mix in half-and-half. Season with pepper. Gently reheat if necessary.
- Ladle soup into bowls. Sprinkle with bacon and parsley, if using, and serve.