Total Time
Prep 15 mins
Cook 40 mins

A creamy carrot soup.

Ingredients Nutrition


  1. Heat the oil in a heavy 4-quart saucepan over medium-high heat.
  2. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
  3. Stir in the carrots and cook, stirring another 2 to 3 minutes.
  4. Add the rice and broth and season with sea salt to taste.
  5. Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.
  6. Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.
  7. Transfer the soup to a food processor or blender; process until smooth.
  8. Scrape down the sides and process a few more seconds.
  9. Return the soup to the saucepan.
  10. Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.
  11. For Vegetarian/Vegan use only the vegetable broth.
Most Helpful

I did cut this recipe in half just for the 2 of us, & we found the soup to be solidly satisfying! I've never used much arborio rice, but did find it nice in combination with the carrots & onion! I suspect much of the flavor we enjoyed, though, came from the homemade vegetable broth that I used, since it has so much more flavor than the store-bought kind! Thanks for sharing your recipe with us! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Sydney Mike March 25, 2011

I liked this, but wasn't thouroughly impressed by it. I did add garlic, but I still found it to be bland. I also didn't care for the texture of the pureed arborio rice. I think I would like this much better without that rice, or using diced potatoes instead. I actually think you could skip the starch, though. But definitely needs more herbs/spices. It's a nice base to work from. Thanx!

*Parsley* March 16, 2011