Creamy carrot soup

Carrot Cream Soup

Carrot Cream Soup





Serves 4-6


10 Good sized carrots, chopped (this also works well with pumpkin/butternut squash)
1 Large onion, chopped
2 Tablespoons olive oil
Half cup short grain rice (eg. Arborio)
4 Cups of chicken or vegetable broth
Salt and pepper to taste


  • Heat the oil and add the onions until soft. Add the carrots and stir. Leave for 3-4 minutes to soften.
  • Add the rice and broth and season if required. Reduce to medium/low heat and simmer until all the ingredients are cooked through and soft (approx 25- 30 minutes).
  • This can be served as is or be blended for weaning. For adults, add a drop of crème fraiche to serve with some chives.