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Golden Carrot Soup


  • 1/2 cup chopped onion
  • 1/4 teaspoon minced garlic
  • 2 tablespoons reduced-fat butter
  • 2 cups water
  • 1 cup sliced carrots
  • 2 tablespoons uncooked long grain rice
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons minced fresh parsley


  • 1. In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender.
  • 2. Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

Nutrition Facts

1-1/3 cups: 126 calories, 4g fat (3g saturated fat), 10mg cholesterol, 442mg sodium, 20g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.


Average Rating: 4.75
  • alfoa
    Feb 12, 2017

    Very good. I used vegetable boullion to make it vegetarian. I also used an immersion blender so that I did not have to dirty another container.

  • happyian
    Mar 21, 2015

    This is so yummy! I'll be making this again and again. I've used rice and quinoa and it tastes great either way.

  • bakingf
    Feb 5, 2010

    I love this soup. I make it exactly according to the recipe and it is very comforting and satisfying. Also easy to make.

  • byfaith
    Oct 23, 2009

    I just made this for my husband and I. It was an easy recipe and I had all the ingredients on hand. He loved it so much he said "Double or triple the recipe next time. I could eat two or three bowls of this!!!.... I would like to have it for my lunches during the week too!"

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