Cream of Carrot Soup

Cream of Carrot Soup

Serves: 4 appetizer-sized servings or two entrées serving

Prep time: 25 minutes


  • 1 cup fresh sliced carrots
  • 1 medium onion, sliced thinly
  • 1 stalk of celery with leave, sliced thinly
  • 1 ½ cups chicken stock
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne (more if you like it hot)
  • ½ cup cooked rice
  • ¾ cup cream



  1. Put ½ cup chicken stock in a medium saucepan and add carrots, celery and onion.
  2. Cook about 12 minutes until vegetables are softened but not soft.

    Cream of carrot soup with whisk

  3. Pour mixture into a food processor and add rice, salt and pepper.
  4. With motor running, pour in remaining stock and cream and combine.
  5. Serve hot or cold.

    Soup in bowl with garnish

(This is a good use for leftover rice.)

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