Irresistible Carrot Soup Recipe

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Every time I make a pot of this creamy soup, everyone comments on its appealing taste and eye-catching color. It's irresistible.—Anneliese Deising, Plymouth, Michigan
TOTAL TIME: Prep: 20 min. + cooling Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + cooling Cook: 20 min.
MAKES: 6 servings


  • 3 leeks (white portion only), thinly sliced
  • 2 tablespoons butter
  • 3 medium carrots, grated
  • 6 cups chicken broth
  • 3/4 cup cooked long grain rice
  • 1/4 teaspoon ground mace
  • Dash pepper
  • 3/4 cup heavy whipping cream
  • Additional grated carrots, optional

Nutritional Facts

1 cup: 217 calories, 16g fat (9g saturated fat), 51mg cholesterol, 1000mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 4g protein.


  1. In a 3-qt. saucepan, saute leeks in butter for 1 minute. Add carrots and cook 2 minute longer. Stir in broth, rice, mace and pepper; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice and carrots are tender. Cool slightly. Puree in batches in a blender; return to pan. Add cream; heat though but do not boil. Garnish with carrots if desired. Yield: 6 servings.
Originally published as Creamy Carrot Soup in Country Woman January/February 1998, p35

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AfterAgnesDowner User ID: 7584816 21911
Reviewed Sep. 18, 2014

"This is a very nice, filling soup. We dont use the mace. We love this recipe, had the cookbook & have made it for years."

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