4 – 6 servings


  • 1 tbsp butter or oil of choice
  • 1 medium onion, chopped into small pieces
  • 4 cups peeled or scrubbed carrots, chopped (about 6 carrots)
  • ¼ cup uncooked white rice
  • 6 cups vegetable broth
  • 1 tsp ground turmeric


  1. In a large saucepan, saute the onion in butter until softened. Add the carrots and rice and stir to combine. Add stock and bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly.
  2. Carefully transfer to a blender; cover and process until smooth. Alternatively, carefully blend with an immersion blender in the pan. If you used a blender, return to pan and add turmeric and additional cooked rice if desired. Warm through over medium heat and serve.


If you have leftover rice of any type, add ½ cup into the soup when you add the turmeric, after blending.