Cream Of Carrot Soup Recipe

Name: Cream Of Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. butter; 1 1/2 c. sliced young carrots; 1 large onion, finely sliced; 1/2 clove garlic, crushed; 2 Tbsp. rice; 3 or 4 sprigs parsley or 1 Tbsp. dried parsley; thinly peeled rind from 1/2 orange; 4 c. Basic Chicken Stock (see index); 1/4 tsp. sugar; salt and pepper; juice of 1/2 orange; 1/4 c. cream; 2 egg yolks; finely grated rind of 1/2 orange (garnish); 2 tsp. chopped parsley (garnish)

Servings: persons

4 Tbsp. butter
1 1/2 c. sliced young carrots
1 large onion, finely sliced
1/2 clove garlic, crushed
2 Tbsp. rice
3 or 4 sprigs parsley or 1 Tbsp. dried parsley
thinly peeled rind from 1/2 orange
4 c. Basic Chicken Stock (see index)
1/4 tsp. sugar
salt and pepper
juice of 1/2 orange
1/4 c. cream
2 egg yolks
finely grated rind of 1/2 orange (garnish)
2 tsp. chopped parsley (garnish)

1
Melt butter.
2
Add vegetables, garlic and rice; mix well over gentle heat for 5 minutes without browning.
3
Add parsley, peeled orange rind, stock, sugar and seasonings; bring to boil.
4
Lower heat; simmer 30 to 40 minutes, until vegetables are tender.
5
Put into electric blender or food processor and blend until smooth.
6
Or put through food mill.
7
Return to pot; reheat, adding orange juice. If not thick enough, add cream and egg yolks.
8
Mix egg yolks and cream well.
9
Add few spoons hot soup.
10
Strain back into soup; stir constantly.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 Tbsp. butter, 1 1/2 c. sliced young carrots, 1 large onion, finely sliced, 1/2 clove garlic, crushed, and more.

Yes, Cream Of Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions