Carrot and Rice Soup

    55 minutes

    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.

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    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.

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