Cream of Carrot Soup
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sliced onions
- 5cups coarsely chopped carrots
- 2tablespoons butter
- ½cup raw white rice
- 8cups chicken stock
- 1large carrot, scraped, for garnish
- Salt and pepper to taste
- ½cup sour cream or creme fraiche (optional)
Nutritional analysis per serving (6 servings)
313 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 11 grams protein; 1206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
- Step 2
Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over ½ inch of water 2 to 3 minutes, or until tender.
- Step 3
Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.
Private Notes
Comments
Why doesn't the salt go in with the onions? Seemed like not enough butter with the amount of veggies. It would be helpful if you gave weights instead of volume measurements. Hard to measure 2 cups of onions. And why no spices? Cumin?
There are many people like my spouse who are supertasters (a recognized genetic trait) and find most spices bitter. I love spicey foods but unless I want to cook two meals, can't have them at home. The simplicity of this soup will please him. I would go ahead and add spice if you like it! I intend to add seasoned croutons!!