Recipe courtesy of Michele Urvater

Carrot Soup

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  • Level: Easy
  • Yield: 4 to 6 servings
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3 tablespoons butter

2 medium onions, finely chopped

4 carrots, finely chopped

1 quart chicken broth

1/3 cup long grain white rice

Salt and freshly ground black pepper

1/2 cup heavy cream or non-fat yogurt, optional

2 tablespoons chopped parsley


  1. Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor. Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley.

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