Cream of Carrot Soup
Updated October 10, 2023
- Total Time
- 45 minutes
- Prep Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups sliced onions
5 cups coarsely chopped carrots
2 tablespoons butter
½ cup raw white rice
8 cups chicken stock
1 large carrot, scraped, for garnish
Salt and pepper to taste
½ cup sour cream or creme fraiche (optional)
Nutritional analysis per serving (6 servings)
41 grams carbs; 31 milligrams cholesterol; 313 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 4 grams fiber; 1206 milligrams sodium; 11 grams protein; 13 grams sugar
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!!