Easy Carrot Soup

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Learning how to make carrot soup is a piece of cake! This post will teach you all the tips and tricks to making the best carrot soup you have ever made.



  • 30ml (2 tbsp) vegetable oil
  • 1 onion, chopped
  • 8 medium carrots, peeled and sliced
  • 45ml (3 tbsp) rice, washed
  • 1 litre (4 cups) boiling water or chicken/vegetable stock
  • salt and freshly ground pepper
  • mint, cilantro or chervil, for garnish


  1. Melt the oil in a large saucepan.
  2. Fry the onions gently until softened.
  3. Add the carrots to the saucepan and stir, trying to coat everything in butter.
  4. Cover and cook gently for 10 minutes, adding a little water if necessary.
  5. Add the rice to the vegetables.
  6. Immeditately pour the water or stock to the saucepan.
  7. Cover and cook for 20 minutes.
  8. Whizz with a hand blender or in a food processor.
  9. Return the purée to pan and reheat.
  10. Season with salt and pepper and season to taste.
  11. Divide among serving bowls and top with herbs.


Add a dash of sour cream, yogurt or cream to make this soup luxurious. If you find the soup a tad bit too thick, add stock or water to thin. Add a chopped potato or two to the soup instead of rice if you prefer.

  • Category: Soup
  • Cuisine: British


  • Serving Size: 1 serving
  • Calories: 152
  • Sugar: 7 g
  • Sodium: 126 mg
  • Fat: 6.1 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 23.1 g
  • Fiber: 4.2 g
  • Protein: 2.3 g
  • Cholesterol: 15 mg