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Carrot, Rice and New Potato Soup - Hello Veggie

Carrot, Rice and New Potato Soup

Reprinted with permission from 'Soupology' by Drew Smith. Photography by Tom Regester.

Course Soup
Cuisine American, vegetarian
Keyword soup, vegetarian
Servings 4
Author Drew Smith


  • 2 onions
  • 1 tbsp butter
  • 1 pound carrots
  • 1/3 pound new potatoes
  • 1/3 cup rice
  • 4 cups vegetable tea
  • parsley chopped, fresh


  1. Peel and dice the onion and sweat in a lidded pan with the butter. grate the carrots, dice the potato into neat cubes, and add both to the onions. Mix well with a wooden spoon. cover and sweat for 15 minutes.

  2. in a separate pan, add the rice to cook in approximately ½ cup of the vegetable tea. cook for 15 minutes, then take off the heat and let stand for another 10 minutes. add the remaining vegetable tea to the vegetables and cook over medium heat for 20 minutes. then add in the cooked rice and parsley.

Recipe Notes

Cook's tip: A tablespoon of tomato paste will deepen the color.