Carrot soup express

Source : Heat The Oil And Saut The Onion And The Spring Onions Add The Carrots Straight From The Freezer As Well As The Rice Add Enough Water As Well As The...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Cookpad Greece

at : January 10, 2026

Step:

Heat the oil and sauté the onion and the spring onions.
Add the carrots straight from the freezer as well as the rice. Add enough water as well as the stock.
Boil over strong heat for 5 minutes and then turn the heat down and leave it for an additional 10-15 minutes.
When it is almost ready, remove the carrots from the stock, place them in the blender and blend them. Then add them back into the stock. Meanwhile, if you like make some avgolemono (egg and lemon sauce) and add it to the stock as well.
Set it aside for a while to thicken and serve.
If you haven't added any avgolemono, use some lemon juice before you serve. Then add 2-3 tbsp strained yogurt or a little ariani. Season with pepper. Bon appétit!

Ingredients

300 g - 500 g frozen baby carrots (depending on how thick you want the soup to be)
1 onion
2-3 spring onions
1 stock cube, either vegetable, chicken or beef (if you manage to have fresh stock, even better)
long-grain white rice or hylopitakia (traditional Greek pasta) as much as you like
1 little parsley
lemon juice
1 egg (optionally)
strained yogurt or ariani (yogurt drink)
oil