This Carrot Soup is flavourful and very light. We often make it as an appetizer, served in tea cups, during the cooler months for dinner guests. It’s a bonus if there are leftovers for lunch the next day.
I do not know where friend, Shelley, got this recipe. Adapted and a family favorite.
Carrot Soup
A couple things are critical. Use fresh young carrots, and use the orange rind. If you don't have an orange put a little orange juice in...........it adds some depth and sweetness. We have found Chicken Bone Broth is too strong for the delicate flavours so do use a cheaper less intense stock.
Ingredients
- 2 TBSP butter 0 CHO
- 1 ½ cups sliced carrots (200 grams) 13 CHO
- 1 ½ cups chopped sweet onion (180 grams) 15 CHO
- 2 TBSP Uncle Ben’s dry long grain rice (24 grams), not instant 19.2 CHO
- 4 cups Chicken stock 0 CHO
- 1 TBSP (5 grams), zest from half medium orange orange rind zested 0 CHO
- ½ tsp. salt
- pepper to taste
TOTAL CHO 47.2 CHO
- TOTAL WIEGHT - 885 GRAMS
- 47.2 CHO DIVIDED BY 885 GRAMS = .053 CHO/GRAM
- 1 TBSP = 15 GRAMS (.053 CHO X 15 GRAMS) = .79 CHO/TBSP
- ¼ CUP = 4 TBSP (.79 CHO x 4 TBSP) = 3.16 CHO/1/4 CUP
Instructions
Melt butter in saucepan and add chopped carrots, onion and rice. Stir often and sauté for 5 minutes. Do not brown. Add chicken stock and orange rind, bring to a boil, partially cover and reduce heat to simmer for about 45 minutes. Test that carrots are tender.
- Slowly puree in a Cuisinart in 3 – 4 batches until smooth (1 -1 ½ minutes each). Strain, and push flesh through colander with the back of a spatula, discarding any remaining pulp. Very little pulp should remain if pureed long enough.
- Add ½ tsp. salt, pepper, adjusting seasoning as you wish. Garnish with fresh parsley or basil if desired.
