Pureed Carrot Soup
Updated May 7, 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!
I made this on a chilly April afternoon. I skipped the sugar but added thyme and a bit of coriander with the carrots. It tasted bland, so I decided to trust the recipe and did add sugar, more salt, also fresh lemon juice, then topped it with tons of fresh herbs (I used dill, mint, cilantro). It was excellent! Silky, bright, cozy, perfect for early spring. The soup on its own is lovely but the herbs really bring it to the next level.
3/8/2026 Very good basic soup with lots of room for customizing. I added 1 tsp. of grated ginger and a couple of branches of thyme while cooking. Added lemon juice to taste (about 2 tsp) after cooking and immersion blending, along with several leaves of torn-up mint. Added more salt at the table.
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.