Skip to main content
Main

Carrot Soup

A soup made from carrots, onion, rice, stock, and seasonings, finished with milk and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓
Carrot Soup

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Soup

Ingredients

Directions

Prepare

  1. Wash the carrots.

  2. Scrape the carrots.

  3. Finely shred or grate the carrots.

  4. Wash the rice.

Make the soup

  1. Place the rice in a saucepan with the melted fat.

  2. Add the carrots and sliced onion.

  3. Fry for a few minutes.

  4. Add the stock, bay leaf, and seasonings.

  5. Boil until tender.

  6. Remove the bay leaf.

  7. Mash the mixture through a sieve.

  8. Return the soup to the saucepan.

  9. Adjust seasoning.

  10. Stir in the milk.

  11. Heat until it boils.

  12. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Make up the bulk of the soup and give it its body, colour and natural sweetness.
Rice
Thickens the soup as it cooks and helps it become smooth when mashed.
Onion
Adds savoury depth as it softens and fries in the fat.
Milk
Adds richness and a softer, creamier mouthfeel at the end.

The step that matters

Boil until tender. The carrots and rice must be fully soft before mashing, because undercooked starch and fibre will leave the sieved soup grainy and thin.

Swap the onion

How well each one fits the dish's main ingredients (carrot, rice, milk, pepper, nutmeg):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against carrot, rice, milk, pepper, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More carrot soup recipes

Puree 5with Rice 3Creamy 3 See all 219 →

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes