On The Menu This Week - Creamy Carrot Soup

This is a delicious soup with a hint of tomato flavor.  When I worked in Greenwich Village in New York City, we had a favorite small restaurant we frequented for lunch called The Front Porch and this is very similar to one of their delicious soup recipes that was always my favorite!

~ Joanne

Creamy Carrot Soup
(Makes 6 servings)

2 tablespoons vegetable oil
1 cup chopped onions
3 cups chopped carrots
4 cups water
2 chicken-flavored bouillon cubes
2 teaspoons tomato paste (I usually use about 2 TBSP instead of the 2 teaspoons)
1 ounce uncooked white or brown rice
1-1/2 cups evaporated milk (fat-free may be used)
Salt and pepper to taste
Sour cream, optional

~ Heat oil in large saucepan over medium heat. Add onions and cook until tender. Add water, if needed, to prevent burning.

~ Add carrots, water, bouillon cubes, tomato paste and rice. Reduce heat to low. Cover and simmer 30 to 40 minutes, until rice and carrots are tender. Remember that brown rice may take slightly longer to cook than white rice.

~ Pour soup through a strainer into another saucepan and place about 1/2 cup of the vegetables back in the broth. Place the remaining vegetables in a blender container and puree. Add the puree to broth. Stir in milk, salt and pepper. Place pan back on stove and reheat, stirring frequently.

~ Serve hot, with a dollop of sour cream.