John's Carrot Soup

Cathy Bory


My son never liked carrots and getting to eat them was a challenge! I came across a recipe for carrot soup about 25 years ago and it has become a family favorite!
I will add a photo the next time I make it!


★★★★★ 1 vote

40 Min
25 Min
Stove Top


  • 6-8
    carrots, sliced (about 3 cups)
  • 3 Tbsp
  • 3/4 c
    finely chopped onions
  • 4 c
    chicken broth
  • 2 Tbsp
    raw white rice
  • 1 c
    hot water
  • 2 tsp
  • ·
    salt, to taste
  • ·
    white pepper, to taste
  • 1/2 c
    heavy cream

How to Make John's Carrot Soup


  1. Melt butter in three quart pot. Add onion and cook until soft, but not brown. Add carrots, broth & rice. Cover and simmer until carrots are soft, about 25 minutes.
  2. Pour pot ingredients into a blender or food processor and puree. Return to pot and add hot water to bring soup to desired consistency. Add remaining ingredients and heat through-do not boil. (This is the recipe as written. I don't mix in the heavy cream-I just put a little decorative swirl on the to and serve. I don't add cream at all in my bowl!)
  3. Variations:I serve the soup as written as an appetizer, but sometimes I want to serve it for a meal. In that case, I add small, cooked pasta (ditalini or orzo works well) and sprinkle the top with grated romano cheese before serving!

Printable Recipe Card

About John's Carrot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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