Rice and Carrot Soup
by Tarla Dalal
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.
Rice and Carrot Soup recipe - How to make Rice and Carrot Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup cooked rice
1/2 cup finely chopped carrot
1 tbsp butter
1/2 cup finely chopped onions
1 tbsp plain flour (maida)
4 cups basic brown stock
1/4 cup grated processed cheese
1 tbsp fresh cream
1 tsp lemon juice
salt and freshly ground black pepper (kalimirch) to taste
- Method
- 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.
| Energy | 142 cal |
| Protein | 3.3 g |
| Carbohydrates | 19.7 g |
| Fiber | 2.4 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 94.3 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 40.5 mg |
| Potassium | 173.3 mg |
| Zinc | 0.5 mg |
Rice and carrot soup.. different soup recipe.. and its too delicious.. makes like a one meal soup..