Wild Rice Soup with Carrots | Naturally Ella

Carrot Wild Rice Soup

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x



1 pound carrots

1 tablespoon olive oil

1 large shallot, minced

1 clove garlic, minced

¼ cup dry white wine

½ cup uncooked wild rice

3 cups low-sodium vegetable broth

1 to 2 cups water

⅓ cup minced fresh flat-leaf parsley

1 teaspoon of zest

1 tablespoon lemon juice


  • Scrub the carrots, trim the ends, and cut into ½” thick half circles; set aside. Heat a large pot over medium heat and add the olive oil followed by the minced shallots. Cook until the shallots are fragrant and soft; 5 to 6 minutes. Add in the garlic and the cut carrots, cook for 1 to 2 minutes more.
  • Measure in the white wine and cook until mostly evaporated. Next, add in the wild rice, broth, and 1 cup of water. Bring to a boil, reduce to a simmer, and cook until the rice is tender; 30 to 40 minutes. Remove from heat and stir in the parsley, lemon zest, and lemon juice. Taste and add more salt as desired (this will greatly depend on the broth you use).


Tips & Tricks: I like to start with just the 3 cups of broth and add water as needed to thin out the soup. This ensures you won’t end up with an overly broth-heavy soup.

Also, if you don’t have wine open already, just skip.

Stock up: get the pantry ingredients you will need: carrots, broth


  • Calories: 347
  • Sugar: 15.4
  • Sodium: 232
  • Fat: 8
  • Saturated Fat: 1.1
  • Carbohydrates: 60.5
  • Fiber: 10.6
  • Protein: 9.5
  • Cholesterol: 0