Vegetarian Carrot Soup

Author: Canadian Living

Pur? short-grain rice adds satisfying creaminess to this soup.

  • Portion size 6 servings


  • 1 onion sliced
  • 1/2 cup sliced celery
  • 1 garlic clove minced
  • 3 cups sliced 6-8
  • 1/4 cup short-grain white rice
  • 2 cups water
  • 2 cups whole milk approx
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley


Conventional method: Spray large heavy saucepan with nonstick spray, or brush lightly with oil. Over medium heat, cook onion, celery and garlic until translucent, stirring occasionally, 4 to 5 minutes. Add carrots, rice and water; bring to boil, skimming off any foam. Cover and reduce heat; simmer for 20 minutes or until carrots and rice are softened.

Microwave method: In 12-cup (3 L) microwaveable casserole, microwave onion, celery and garlic at High, covered, for 2 minutes, stirring once. Add carrots, rice and water; cover and microwave at High until boiling, about 8 minutes. Microwave at Medium (50%) for 20 minutes or until carrots and rice are softened.

Both methods: In blender or food processor, pur? in batches if necessary. (Recipe can be made to this point cooled and refrigerated for up to 2 days.) In saucepan or microwaveable casserole, combine with milk, salt and pepper; thin with more milk, if desired. Reheat, without boiling, over medium heat or at High. Ladle into bowls; sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Protein 4 g
  • Calories 110.0
  • Total fat 3 g
  • Total carbohydrate 17 g
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Vegetarian Carrot Soup