Smooth Carrot and
Rice Soup Choi

This soup is a healthy comfort food for cold days or days when you're feeling delicate and need something warm and gentle on the stomach.

  • Gluten Free
  • Lactose Free
  • Vegetarian
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 4-6


  • 750g / 1Ib 10oz peeled organic carrots, finely chopped
  • 1 large organic onion, finely chopped
  • 2 tablespoons organic cold pressed extra virgin olive oil
  • 1.25 litres / 5 cups allergy-free vegetable stock (bouillon)
  • 1 teaspoon fresh organic tarragon leaves or ½ teaspoon dried
  • 3 heaped tablespoons organic short-grain white rice
  • Sea salt (optional) and freshly ground black pepper
  • 2 heaped tablespoons freshly chopped organic parsley


Gently cook the onion and carrots together in the oil until softened but not browned. Add the stock (bouillon), tarragon and rice, bring to the boil, reduce heat to medium and simmer the soup for about 30 minutes or until the rice and vegetables are cooked through. When the soup is cool, process in a blender until smooth. Reheat the soup, season according to taste and serve hot, sprinkled with the chopped parsley.

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