Creamy Carrot Soup

October 18, 2017

Dairy and Plant-based options 



2 medium yellow onions, chopped

1 Tablespoon Olive Oil or Coconut Oil

2 pounds sweet carrots

1 quart vegetable broth

5 Tablespoons brown rice

1 teaspoon sea salt

1/2 teaspoon ground thyme

2 small bay leaves

1 or more cups unsweetened plant-based milk, (almond milk works well)

1 Tablespoon honey OR maple syrup, OR 1 teaspoon raw sugar 

Fresh grated nutmeg (or pinch of ground)


Method: In large, heavy-bottomed sauce pan, sauté onions in olive or coconut oil, stirring often. Meanwhile, wash, trim, and slice carrots into small rings. (You can peel them, I do not.)


Add the carrots, vegetable broth, rice, salt, and herbs to the onion mixture. Add a little extra water to cover well, if needed. 


Cover and simmer for nearly an hour until carrots and rice are soft. Remove bay leaf and purée in batches in blender or food processor until smooth. Return to rinsed soup pot. Add the plant milk and honey or maple syrup. Stir well and heat again. Taste and adjust seasonings as desired. Stir in dash of nutmeg and serve. 


*I adapted this to a plant-based recipe. It can easily be converted back by using regular whole milk and a little heavy cream instead of plant-based milk and by using butter instead of olive or coconut oil. 


**The original recipe is from one of my favorite cookbooks, " The New Vegetarian Epicure. " 




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