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


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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


  • 1Melt 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.
  • 2Pour 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!)
  • 3Variations: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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