Vegan Norwegian Carrot & Rice Soup


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Jun 5, 2012
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500 g peeled and finely chopped carrots
1 medium onion chopped
1 small leek without the greens, chopped
1 stalk of celery
1 tsp tomato purée
1 litre of vegetable stock
150 ml non dairy cream
3 tbs oil or vegan margerine
1 pinch of nutmeg
1 bay leaf
a few drops of lemon juice
salt & freshly ground pepper
150 g cooked brown rice

Melt the oil or margerine in a saucepan over a medium heat. Add the vegetables and gently
cook until the onion is soft. Add the stock, tomato purée, salt and bay leaf and bring to the
boil. Cover and reduce the heat. Simmer for 15-20 mins.

Discard the bay leaf. Purée the soup using a hand blender.Add the cream, a pinch of nutmeg
and a few drops of lemon juice. Adjust the seasoning and add the rice before serving.

Tip: Before blending, remove a cup of the stock and add to adjust thickness desired.
Serve with toasted cubes of gingerbread and a swirl of non dairy cream.

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