Pureed Carrot Soup Recipe

Name: Pureed Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; 1 large onion, chopped; 2 pounds sweet carrots, peeled and thinly sliced; Salt to taste; 1/4 teaspoon sugar; 2 quarts water, chicken stock, or vegetable stock; 6 tablespoons rice, preferably Arborio; Freshly ground pepper to taste; 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish; 1 cup toasted croutons for garnish (optional)

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)

1
Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion.
2
Cook, stirring, until tender, about 5 minutes.
3
Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant.
4
Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar.
5
Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
6
Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade.
7
The rice should no longer be recognizable (it thickens the soup).
8
Return to the pot.
9
Stir and taste.
10
Adjust salt, add a generous amount of freshly ground pepper, and heat through.
11
If the sweetness of the carrots needs a boost, add another pinch of sugar.
12
Serve, garnishing each bowl with croutons and a sprinkle of herbs.

329

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.

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 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra virgin olive oil, 1 large onion, chopped, 2 pounds sweet carrots, peeled and thinly sliced, and more.

Yes, Pureed 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!

Pureed Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions