Jacq From Jersey… Living in the Low Country
There is something about a beautiful bowl of homemade soup when the weather starts to turn. And this Carrot Rice Soup is the perfect way to welcome fall!
Creamy, silky, comforting, and boasting a spectacular golden-orange hue, this soup is as beautiful as it is delicious. Best of all, it takes just a handful of simple ingredients to create something really special.
I made mine for lunch, but this soup would be equally wonderful as a cozy fall dinner with your significant other or served as a starter when entertaining a crowd.
The secret to its velvety texture? Rice! As it cooks along with the carrots and onions in chicken broth, it helps give the soup a naturally creamy consistency. A little nutmeg adds warmth, a splash of whipping cream brings everything together, and crispy bacon and fresh parsley make the perfect finishing touch.
And you know me: I like to use organic ingredients whenever possible. Good ingredients, simple cooking, and delicious food. No seed oils. No poison!
Velvety. Creamy. Delicious. This one is definitely going into the fall soup rotation!
Why You’ll Love This Carrot Rice Soup
- Simple ingredients: Nothing complicated or difficult to find.
- Beautiful color: A gorgeous golden-orange that looks wonderful in a soup bowl.
- Creamy texture: Rice and pureed carrots create a silky, velvety consistency.
- Versatile: Perfect for lunch, a light dinner, or an elegant first course.
- Easy to make ahead: Prepare it in advance and gently reheat when ready to serve.
Carrot Rice Soup Recipe
PREP TIME
10 minutes
COOK TIME
25 minutes
SERVINGS
6
Ingredients
- 1 tablespoon organic extra virgin olive oil
- 2 slices bacon, chopped
- 1 small organic onion, chopped
- ¼ cup organic Jasmati rice
- 6 cups organic chicken broth
- 4 cups organic carrots, sliced
- ½ teaspoon organic cane sugar
- Pinch of organic ground nutmeg
- ¼ cup organic whipping cream
- Fresh organic flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
1. Cook the bacon. In a large, heavy pot over medium heat, cook the chopped bacon with the olive oil until crisp and browned. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Leave the drippings in the pot.
2. Sauté the onions. Add the chopped onion to the bacon drippings. Sauté for approximately 3 minutes, until the onions begin to soften.
3. Add the rice. Stir in the rice, making sure it is coated with the olive oil and bacon drippings.
4. Add the vegetables and broth. Pour in the chicken broth. Add the sliced carrots, sugar, and nutmeg. Bring everything to a boil.
5. Simmer. Reduce the heat, cover, and simmer until the carrots and rice are tender, approximately 20 minutes. Check the rice early! Mine cooked in less than 20 minutes, so keep an eye on it.
6. Puree the soup. Carefully transfer the soup to a blender and puree until completely smooth. I used my Vitamix, which accommodated the entire batch in one go. If using a smaller blender, puree in batches. Return the soup to the pot.
7. Add the cream. Stir in the whipping cream. Season with salt and freshly ground black pepper to your liking.
8. Serve. Ladle into bowls and garnish with crispy bacon and freshly chopped parsley.
Enjoy!
Jacq’s Tips & Notes
- Check your rice: Rice cooking times vary, so check for tenderness before the full 20 minutes.
- Adjust the consistency: If the soup is thicker than you like, add a little extra chicken broth.
- Season to taste: Adjust the salt, pepper, and nutmeg to your preference.
- Make it ahead: This soup reheats beautifully. Add a little broth if it thickens after refrigeration.
- Serving suggestions: Pair with a fresh green salad or a slice of crusty bread for a satisfying meal.
What to Serve with Carrot Rice Soup
This soup is delicious all by itself, but if you’re making it part of a fall dinner, serve it alongside a crisp salad, a grilled sandwich, or some warm crusty bread.
It’s also a lovely first course for a dinner party. That gorgeous golden color makes quite an impression!
Final Thoughts
Sometimes the simplest recipes are the best ones.
A few carrots, an onion, some rice, chicken broth, and a little cream come together to make something wonderfully comforting. The crispy bacon adds a little salty goodness, while the parsley gives it a fresh finish.
Whether you’re making a quick lunch for yourself or serving a crowd, this Carrot Rice Soup is a delicious addition to your fall cooking.
From my kitchen in the Low Country to yours, happy cooking!
Jacq From Jersey ❤️
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Jasmati Rice: https://link.amazon/B07dtuYnm
Organic Cane Sugar: https://link.amazon/B05TIFDYS
Organic Nutmeg: https://link.amazon/B04Z3CudD
Nutmeg: https://link.amazon/B0gCKvi3J
Soup Pot: https://link.amazon/B0aplLMcN
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