Creamy Carrot Soup
Feb 04, 2006 by Kath | 1 Comments| Share it:
Intro
I live on this stuff. It tastes super creamy and delicious, but the only fat in it comes from lean chicken or vegetable broth. The creamy part comes from ground up rice. It’s cheap, easy to make, and good for you. The skill level and budget required for this soup is very low. The only thing a poor student or whomever might not have that is required is a food processor.
Ingredients
- 2 tablespoons olive oil
- 1 medium sized onion finely chopped
- 1 pound carrots thinly sliced
- 1/3 cup Arborio rice or similarly short grained white rice (I use carnaroli and I usually add a bit more rice to the recipe to make the soup a bit creamier)
- 4 cups chicken broth (fat removed) - preferably homemade
- Salt and fresh black pepper
- 2 tablespoons chives (optional)
Step 1
Hardware: 4qt saucepan blender or food processor Heat the oil in the saucepan over medium high heat. Add the onion and cook, stirring, until it begins to soften (2-3 mins). Stir in the carrots and cook another 2-3 minutes. Add the rice and broth and season with salt to taste. Bring to a boil, then partially cover the saucepan and reduce the heat to medium low. Simmer until rice is soft and carrots are tender when pierced with a sharp knife, about 25-30 minutes. Just after adding broth: Just before using the blender:
Step 2
Step 3
Step 4
And process until smooth (it doesn't take long). Scrape down the sides and process a few seconds more (don't worry about chunks, I think it's better that way).
Step 5
Step 6
Return the creamy carrot soup to the saucepan and season with salt and pepper to taste (I personally think this soup tastes best with a lot of pepper). Reheat before serving (I actually think it's good cold too, but most disagree with me), garnish each serving with the chives.
There you have it, delicious gourmet creamy carrot soup in less than an hour. The book says this makes 6 servings, but my family of four often eats the entire thing in a meal. For 6, this soup is 110 calories and 2.1 grams of fat, so for four that's about 150 calories and 3 grams of fat (me estimating). It's incredibly filling despite being pretty healthy.
Don't leave the creamy carrot soup out for too long, or it will get a weird skin. Keeps in the fridge for about a week.
Now that you have learned how to make creamy carrot soup, please be sure to view these other soup recipes. Also, you will love these American recipes.
Additional Recipes
Rate It!
Have you made this recipe? If so, please rate it.
Final Step: Share It!
Love this recipe? Why don't you share it with others or post a comment. Choose which one below.
1 Comment
Page 1 of 1 comment pages
When I tried this, my blender exploded! Well, OK, the top blew off and hot carrot soup went everywhere. In your photo, your blender is full of hot liquid. Didn’t it blow the top off? Is there a secret to blending hot liquids? Or are you using a special blender? I think this recipe would work for almost any vegetable, so I really want it to work.