Creamy Carrot Soup

READY IN: 55mins
Recipe by patnmax

A creamy carrot soup.

Top Review by Sydney Mike

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]

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.

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