Carrot Soup

READY IN: 35mins
Recipe by kimberley Heaphy

Great comfort food that has a wonderful thick creamy texture. Easy to make, delicious and healthy!

Top Review by bungo38

This is such a stunningly awful recipe that I felt I had to comment in order to counter those rave reviews - thick, bland, starchy ... no hint of apples (an intriguiing ingredient, I thought), indeed, little taste of those beautiful organic carrots I wasted. .I followed the recipe to the letter (always do the first time I used a recipe) and the results tasted likethe baby food carrots we used to buy back before they stopped adding salt. I was finally forced to make a change at the end, adding 500ml of vegetable stock to produce a consistency capable of pouring. Speaking of which, after my husband and I had a bowl each, I poured therest out .

Ingredients Nutrition


  1. Melt butter in a pan, saute onion, celery and garlic until tender.
  2. Add water, bouillon, carrots, rice, and apple.
  3. Bring to a boil.
  4. Cover and simmer for 25 minutes or until carrots are tender.
  5. Blend in blender.
  6. Add salt and parsley to taste.

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