Creamy Carrot Soup

Submitted by: Jessica Cunha

Original Credit: Judith Barrett, Saved by Soup

Serves 6

Total cooking time approximately 50 minutes.


  • 2 tsp olive oil
  • 1 medium-sized onion, finely chopped
  • 1 lb carrots, thinly sliced
  • 1/3 cup brown rice
  • 4 cups vegetable broth
  • salt and freshly ground pepper, to taste
  • 2 Tbs chopped fresh chives

Heat the oil in a heavy 4-quart sauce pan over medium-high heat.  Add the onion and cook, stirring occasionally, 2-3 minutes.  Add the carrots and cook, stirring occasionally, for another 2-3 minutes.  Add the rice and broth and season with salt.  Bring to a boil, partially cover the sauce pan, and reduce the heat to medium-low.  Simmer the soup until the rice is soft and the carrots are tender, about 25-30 minutes.

Transfer the soup to a food processor or blender, or use an immersion blender, and process until smooth.  Please note, hot soups in food processors and blenders tend to expand – avoid a bad burn by blending in batches, if needed.

Return the blended soup to the pan and season with pepper (and more salt, if needed).  Garnish with chives.

110 cal, 2.1 g of fat


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