I’ve been eating this carrot soup for the last week for lunch. It’s so cold here in DC, I have been craving hot food!
Carrot soup is fun because it feels kinda creamy and decadent, but it’s totally healthy and super easy. It’s also warm and cozy. What more can you ask for?
The ironic thing about this soup is…I don’t really like carrots. They are my least favorite veg and I usually only eat them with hummus. Especially the baby carrots in the bag…which are often tasteless. So don’t make this soup with them!
I’m on a five-ingredient kick these days and this recipe fits the bill there, too. Perfect for a quick week day lunch with a salad or sandwich…it really doesn’t get much easier than this.
What’s your go-to lunch on a chilly day?
Easy Carrot Soup
- 1 lb carrots, chopped
- 1 large onion, diced
- 1 box vegetable broth
- 1 Tbsp uncooked rice
- 1 tsp thyme
- salt and pepper to taste
Bring the broth, thyme, salt, carrots, onion and rice to a boil, simmer until soft, about 2o minutes. Using a blender, puree in batches until smooth (or use an immersion blender). Garnish with pepper, sour cream or plain yogurt.