Carrot Soup

THIS was absolutely delicious! I made it last night, using carrots I bought with good intentions over a week ago. (Alas, they were not “young carrots” as called for in the recipe, but the end result was still wonderful.)

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 pound young carrots, peeled and cut into 1/4-inch-thick rounds
  • 1 small onion, chopped
  • 1 leek, white part only, split lengthwise, washed well, and chopped
  • 4-1/2 cups water
  • 1/4 cup long grain rice
  • 2-1/2 teaspoons salt or more to taste
  • Freshly ground black pepper to taste
  • 2 cups chicken or veal broth
  1. In a pot, melt the butter over medium-high heat, then reduce the heat to very low. Add the carrots, onion, and leek, and cook, covered, stirring occasionally, until semisoft, about 20 minutes.
  2. Add the water, rice, and salt and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  3. To puree, either transfer the soup to a blender or use an immersion blender.
  4. Return to pot. Add the broth and heat over medium heat for 20 minutes. Add some black pepper and serve hot with croûtons, if you have some.

Check out other recipe posts HERE.

About Marilyn

Reading, thinking, listening, writing and talking about faith, creativity, ESL for refugees, grief and finding the story in a story. Student of Spanish. Foe of procrastination. Cheez-it fan. People person with hermit tendencies or vice-versa. Thank you so much for reading.
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3 Responses to Carrot Soup

  1. april1974 says:

    Yum, this looks like another winner.


  2. Ann Brent says:

    Marilyn, I keep forgetting to tell you how fabulous this soup is. And that says a lot from a non-soup lover. This is delicious and so easy to make. Thanks for sharing it. I had to convince my hubby that a soup without meat was still ok to eat, but once he tried it, he loves it too. Thanks for sharing the recipe!!! Have a great day.


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