Carrot and Rice Soup

Carrot and Rice Soup


Be the first to make this!

This easy creamy carrot and rice soup is seasoned with thyme, parsley, celery salt and a bit of Marmite. Goes great with crusty bread or cheese toasties.

The Walters

Serves: 4 

  • 1/2 cup rice
  • 2 cups water
  • 1 1/2 cups carrots, finely minced
  • 1 - 2 cups milk
  • thyme, to taste
  • 1 teaspoon, chopped parsley
  • 1/2 teaspoon Marmite(TM)
  • celery salt, to taste

Preparation:5min  ›  Cook:50min  ›  Ready in:55min 

  1. Boil rice in water until nearly cooked, about 20 minutes. Add carrots and let boil until cooked, about 30 minutes. Add sufficient milk to make a nice consistency for soup. Add a pinch of thyme, chopped parsley, Marmite and celery salt. Serve.

Recently Viewed

Reviews (1)


Tasty. I liked the thyme and carrot combo. I had leftover cooked rice so I just added that at the end - 25 Jun 2015

Write a review

Click on stars to rate