Dungeness Carrot Soup

Dungeness Carrot Soup Recipe

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A creamy carrot soup garnished with Dungeness crabmeat. (Use fresh crab for best results, but canned (and some kind other than Dungeness) can be used).

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10 Min
45 Min
Stove Top


2 1/2 Tbsp
butter, unsalted
1 medium
onion, peeled and chopped
1 lb
carrots, sliced (no need to peel)
1 large
bay leaf
2 Tbsp
white rice, uncooked
1 tsp
1/2 tsp
black pepper
1/2 tsp
ground cumin
1/2 tsp
lemon zest, grated
6 oz
dungeness crab meat, cooked
1 Tbsp
fresh lemon juice
1 Tbsp
minced fresh chives
chopped chives, for garnish


1In a 5-qt. pot over medium-high heat, melt butter.
2Add onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are light golden, about 6 minutes.
3Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
4Working in batches, puree soup in a blender until smooth. Return soup to pot, stir in lemon zest, and bring back up to heat without boiling.
5In a small bowl, toss crab with lemon juice and minced chives.
6Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
7Garnish with chopped chives.

About Dungeness Carrot Soup

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