carrot rice soup

It’s November which means that it’s getting darker earlier and there’s a definite chill in the air. It’s that time for a quick and simple belly warmer and I think this soup fits the bill perfectly. It’s also a nice way to take comfort in something healthy, especially when you’ve been over-indulging on way too many left-over Halloween-sized chocolate bars. Let’s just call this my personal chocolate antidote.

When I made this soup, I debated cooking the rice in the soup or cooking it separately and adding it in later. I choose to cook it all together, blending only half the soup and loved the resulting texture. However, for something different, you could easily make the soup without the rice, blend it well and then add in the rice afterward. Want to use brown rice instead? Go ahead! It’s filling and delicious and even my soup-adverse husband had no complaints!

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24 comments to “carrot rice soup”

  1. 1
    Livia   November 2, 2009 at 6:32 pm

    Well timed! You've created a tasty soup that exactly fits the contents of my refrigerator (a few carrots left over from the farmers' market two weeks ago, and leftover cooked rice). This looks delicious, and I can't wait to make it.

    Thank you.

  2. 2
    Wendy   November 2, 2009 at 7:11 pm

    oh, that does look good! I'm on a soup kick these days, given our "lovely" weather… thanks for another one to add to the rotation :)

  3. 3
    Katerina   November 2, 2009 at 8:14 pm

    Looks so comforting! I made a squash soup and used a bit of maple syrup the other day, it gives such a nice sweetness. I bet it would be lovely with carrots!

  4. 4
    Bijoux   November 2, 2009 at 9:04 pm

    I've been on a soup kick lately…pumpkin soup, sweet potato soup…why not add carrot soup to the mix…I haven't had rice in ages and seeing that I have a cupboard full of brown rice, I think the rice addition is perfect!

  5. 5
    GrassNaps   November 3, 2009 at 12:47 am

    Looks like another good soup to add to my cold weather recipe collection. :)

  6. 6
    Amy   November 2, 2009 at 6:43 pm

    Seriously? Your +1 liked it? Wow. That says A LOT about this soup. Another one to try. You're killing me kickpleat – I can't keep up with all your great recipes. Not enough meals in the day…

    and p.s. for the record, I had an Almond Joy for breakfast. Damn Halloween!

  7. 7
    eileen   November 3, 2009 at 4:49 am

    that looks great. I have one query, though: maple syrup? hmm. does that fulfill some sort of vaguely sweet/nutmeg-related role with the cream, or what?

  8. 8
    Cookie baker Lynn   November 3, 2009 at 7:13 am

    A very good antidote for sugar overindulgence. I feel healthier just looking at the pictures and reading the recipe. Is it really 1/2 tsp maple syrup? That seems like a "why bother" amount.

  9. 9
    Karencilla   November 3, 2009 at 9:24 am

    that looks delicious!

    PS hey i posted yesterday the interview! thanks for doing it!
    http://minisweethearts.blogspot.com/2009/11/meet-kickpleat.html

  10. 10
    Dana   November 3, 2009 at 5:36 pm

    Yes! Another place to put my never-ending CSA supply of carrots! I love rice in soup! This looks just perfect for our dark Northwest days.

  11. 11
    kickpleat   November 3, 2009 at 7:53 pm

    Thanks Livia, glad I could help :)

    I know, Amy, it's a big deal in this house!

    Wendy, soups are so perfect for this weather!

    Katerina, just a bit of maple helps things out.

    Bijoux, let your soup kick continue. The rice does help bulk up the soup and give it some great texture.

    Thanks Grassnaps.

    Eileen, I just felt this soup needed a bit of sweetness. If your carrots are sweet, you could definitely skip this step.

    Lynn, thanks for catching my mistake! When I made it, I just free poured from the bottle, probably about 1 tablespoon. I've changed it to 1/2 a T for the recipe, just in case others don't want things too sweet.

    Thanks Karencilla! The interview came out well :)

    Dana, carrots and rice are so perfect here.

  12. 12
    Something's Dishy   November 4, 2009 at 4:49 am

    That looks delicious! I love any soup with carrots!

  13. 13
    Samantha   November 4, 2009 at 10:46 am

    This is on the menu tonight! Just bought a slew of carrots at the market, and as luck would have it there is a container of homemade chicken stock in the freezer.

  14. 14
    liz r.   November 5, 2009 at 11:12 am

    Just made this soup and it's really, really yummy (even without the cream, which I didn't have around). Thanks!

  15. 15
    kickpleat   November 5, 2009 at 5:14 pm

    Dishy, this soup is especially fine.

    Samantha, using homemade stock will make all the difference. Enjoy it! Or by the twitter noise, you certainly did :)

    Liz, glad you liked it!

  16. 16
    eatme_delicious   November 5, 2009 at 10:57 pm

    Mm rice in soup is delicious! Glad you found a soup your husband liked. =)

  17. 17
    kickpleat   November 5, 2009 at 11:07 pm

    eatme, you can't believe how happy that made me! And last night, I made another soup he loved. Seriously. I think I'm onto something!

  18. 18
    Jenn/CinnamonQuill   November 13, 2009 at 6:54 pm

    I'm very excited to make this soup! I've got a bunch of carrots, and the rice will round it out as a meal. Thanks!

  19. 19
    kickpleat   November 14, 2009 at 12:26 pm

    Jenn, hope you loved your dinner!

  20. 20
    Dawna   November 15, 2009 at 12:33 pm

    This looks great! I will probably use parboiled rice instead of Jasmine, though, because I find it stands up to long liquid immersion better. Plus, lower glycemic value, but that's just me.

  21. 21
    kickpleat   November 18, 2009 at 10:35 am

    Dawna, I had no idea about the GI difference. Good idea.

  22. 22
    foodmathquilts   November 18, 2009 at 3:53 pm

    Thanks for the recipe! It was tonight's dinner (with cheese and crackers) and very tasty. This is a dish who's leftovers I will enjoy.

  23. 23
    kickpleat   November 18, 2009 at 4:07 pm

    foodmathquilts, the leftovers are the best too! Much more like a stew.

  24. 24
    AMC   September 22, 2013 at 8:30 pm

    I’ve been making this regularly for almost four years now (and am just about to make a double batch for the coming week). Thanks for this great recipe!

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