Pureed Carrot Soup Recipe (2024)

Not having Arborio on hand I took a chance and used Bob's Red Mill Brown Rice Farina instead, only 4 Tbs since I wasn't sure how thick it would turn out. It was a fine substitution. I also added a pinch of dried ginger powder and a sprig of thyme. Served it with a drizzle of fresh lemon juice. This is probably the best carrot soup I've made, simple and tasty. Living alone I had enough to freeze in small plastic containers.

Too bland, I added cumin and coriander to taste. That gave the potage a nice warm feeling and made it come alive in my mouth.

Added small amount of root ginger and served with sour cream. Prefer it with these additions.

I added 2 apples, and 2 tablespoons of fresh chopped ginger to the mix, and only used 1 quart of chicken stock. Skipped the sugar, and only used 1/2 tsp of salt when sweating the carrots. Awesome recipe!

Almost every recipe I've ever seen for home kitchens lists the yield in terms of servings.

Finally have this perfected for my taste. Add 1 teaspoon fresh grated ginger and perk it up with 1/2 teaspoon cider vinegar.

I like using toasted, sliced almonds instead of croutons for garnish.

I’ve been making this for 10 years now. When the leaves start to turn orange in Fall is my favorite time to make it. I always use a Yukon gold instead of the rice— I’ve had friends ask if I secretly added dairy, since the texture gets nice and creamy. I’ll top it with homemade croutons and any herbs I’ve got on hand. To the commenters who’ve found it bland, I wonder about the carrots they use. I generally use carrots from the farmers market, and this soup is always a beautiful thing.

I made it with *raw* arborio rice. It is quite good, very thick and exactly right though I might increase and adjust the spicing. I used pomegranate seeds as an optional garnish with a NYT winter squash soup and these would be good here too.

hi i love all the recipe in this website, but i'm wondering if there's a way to change the recipe to international messure? I find it not handy to need to change it all the time...

I made a big mistake, using the packaged "baby" carrots from the supermarket. The soup had no flavor, no fragrance. But I was able to rescue it by adding brown sugar, lemon zest and allspice. It turned out pretty good after all.Next time I'll use nice, sweet organic carrots. The allspice was a nice touch, too.

Like others have mentioned, this soup is quite bland on its own, though it makes a great staring point. I added some white miso and found that it added a nice saltiness and umami.

Didn’t peel the carrots! Used half a potato rather than rice and I needed less broth than called for. Just a splash of cream took it up a notch. Picky family devoured this soup!! Tried it with supermarket carrots then farmers market ones. Both were delicious.

This soup if flat out delicious. I’d advise if you’re using some nearly expired baby carrots really chop them well. They’re more dense than you think. It took a bit longer to soften the carrots.

A good basic vegetable soup. I like to make these to have an easy light lunch option. With this one, one time I heated some curry powder with butter and added it with some chili crisp. The next day, I stirred in some leftover pesto. If I have some herbs on hand, I'll do that. For my purposes, good to think of it as a base.

Left out the sugar and added quinoa instead of the rice. On second attempt garnished with a bit of yogurt also, it asked a nice tang.

Truly delicious. I omitted the sugar, used olive oil instead of butter and quinoa for the thickener. Came out delicious, and a very nice way to start my lunch on this snowy MLK day.

So incredibly good. I added two knobs of ginger and no sugar. Cooked it down a lot (got distracted) and used rainbow carrots (don’t). Looked like mud because of purple carrots but tastes so good I can eat it like dessert.

It's not that this is BAD, it's that it is BLAND. There is nothing here to make the soup interesting. It's a bowl of pureed carrots and onions. I wonder why it was not flavored up - maybe with some ginger or something. I'm looking for a way to make it more flavorful.

I didn't have enough carrots so I closed the 2 lb weight gap with sweet potatoes. Turned out great.

This recipe is pure, simple perfection. I regret being so late to discover it. Good quality carrots and good quality broth are essential. I used the potato substitution that the recipe offered, but look forward to trying it with rice too. The simple ingredients shine here and the soup seems as light as a feather. A simple yet divine soup. I'll be making this frequently.

I added zest and juice from one orange and a bit of brown sugar. This is very good.

I also found this a bit bland so I added fresh ginger, cumin and a pinch of cayenne. Before serving I add some fresh lemon juice and a drizzle of EEVO.

I loved the texture of this soup. I do have to say I felt something was missing, so I added a bit of vegetable bouillon powder after blending it. It turned out great.

Instead of onions I used fennel, aromatic. I used homemade chicken stock, which was well seasoned.

My husband enjoyed this. I did not. The texture reminded me of pureed baby food and the flavor seemed to me almost as bland. This recipe is easy but I would not make again. It does smell really good when you are cooking it and I might have been able to eat it if it was not pureed.

So easy and good. The rice adds a lot to the flavor and texture.

Love the simplicity of this recipe. My carrots were likely “meh” and I used water with just a bit of powdered veggie stock. Too bland, so added Thai red chili paste which made it awesome. Served with a little yogurt and homemade sourdough focaccia. My kids (11 and 13) gobbled it up

omg also added sumac delish