Pureed Carrot Soup
Updated May 8, 2023
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 1tablespoon extra virgin olive oil
- 1large onion, chopped
- 2pounds sweet carrots, peeled and thinly sliced
- Salt to taste
- ¼teaspoon sugar
- 2quarts water, chicken stock, or vegetable stock
- 6tablespoons rice, preferably Arborio
- Freshly ground pepper to taste
- 2tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
- 1cup toasted croutons for garnish (optional)
Nutritional analysis per serving (6 servings)
178 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 1201 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
Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and ½ teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1½ teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Step 2
Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Step 3
Serve, garnishing each bowl with croutons and a sprinkle of herbs.
- Variation: Substitute 1 medium Yukon gold potato or ½ russet potato (about 5 ounces), peeled and diced, for the rice. Advance preparation: The soup can be made hours before serving, or a day ahead, and reheated.
Private Notes
Comments
Not having Arborio on hand I took a chance and used Bob's Red Mill Brown Rice Farina instead, only 4 Tbs since I wasn't sure how thick it would turn out. It was a fine substitution. I also added a pinch of dried ginger powder and a sprig of thyme. Served it with a drizzle of fresh lemon juice. This is probably the best carrot soup I've made, simple and tasty. Living alone I had enough to freeze in small plastic containers.
Too bland, I added cumin and coriander to taste. That gave the potage a nice warm feeling and made it come alive in my mouth.
I added 2 apples, and 2 tablespoons of fresh chopped ginger to the mix, and only used 1 quart of chicken stock. Skipped the sugar, and only used 1/2 tsp of salt when sweating the carrots. Awesome recipe!
As others have said a lot of the charm of this recipe depends on the quality of your carrots -- watery tasting ones from the supermarket will be lackluster. That said, I think swapping out the onion for a leek (or even two) enhances the richness of the recipe.
This was easy and tasty. Based on user comments and my own proclivities, I upped the spices by adding pinches of cumin, clove, cinnamon and nutmeg. Good recipe if you have a bunch of carrots to use up—as I did.
This is delicious! I added some roasted cherry tomatoes, garlic and shallot as some little extras when it was time to serve - really lovely.