May 27, 2013

Cream of Carrot Soup

Carrots - 100 gms
Water - 1 1/2 cup
Rice - 1/4 cup (uncooked)
Onion - 1/4 cup (chopped)
Flour - 1 tbsp
Vegetable stock - 1 cup
Butter - 2 tbsp
Milk - 1 1/2 cup
Salt and pepper to taste


  • Saute rice and onion in butter till onions are soft. Keep aside.
  • Dice and cook carrot s in water until tender. Drain the carrots and reserve the liquid.
  • Return the rice and onion to heat, add flour and cook in medium flame for 5 minutes.
  • Add liquid reserve and vegetable stock
  • Cook till rice is soft. Cool and blend to make puree.
  • Strain the mixture in a sieve and pour again into the pan to heat. Stir until hot.
  • Blend in milk and cook but don't boil.
  • Season with salt and pepper.
  • Serve hot

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