Carrot Soup

A delicious and nutritious hot cup of carrot soup on our SoCal winter days is perfect. Recipe from The Victory Garden Cookbook by Marian Morash.


  • 1 lb carrots
  • 1 onion
  • 1 leek (white portion only)
  • 2 stalks celery
  • 5 cups chicken broth or vegetable broth
  • 1/3 cup rice**
  • Salt and freshly ground pepper
  • ¾  cup light cream
  • Chopped herb (optional)

** Use ½ - ¾ pound chopped potato rather than rice. You could also wilt the onion, leek, and celery in 2 tbsp of butter before adding the broth.




  1. Peel and slice carrots. Peel and chop the onion, and wash and chop the leek and celery. Place the vegetables in a saucepan along with 4 cups of the broth and the rice.
  2. Bring broth to a boil, cover pan, and reduce heat. Cook gently for 15 – 20 minutes, or until the vegetables are tender.
  3. Puree a little at a time, adding just enough liquid to blend easily. Add remaining broth if soup is too thick.
  4. Taste and season with salt and pepper. Add cream, reheat, and taste again.
  5. Sprinkle with the herb if you like. Makes 1 ½ quarts. Serve this soup either hot or chilled.


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