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  • Healthy Serving: Recipe Directory

  • Carrot Soup

  • Ingredients:

    • 9 carrots
    • 3 celery stalks
    • 1 onion
    • ½ cup olive oil
    • 6 cups chicken broth
    • 1½ cups canned white kidney beans


    1. Peel carrots and onion. Cut carrots, clery and onion into chunks.
    2. Pour oil into a large pot and add vegetables.
    3. Heat and stir until vegetables are well coated.
    4. Add beans and stir
    5. Add chicken broth and bring to a boil.
    6. Cover and simmer for 1 hour, stirring occasionally.
    7. Remove from heat, stir and let cool slightly.
    8. Blenderize until smooth.
    9. Garnish with parsley or dill.

    Barbara SanturriThis is a favorite recipe of the food and nutrition services department at Rhode Island Hospital. This recipe was submitted by Barbara Santurri. More about nutrition services at Rhode Island Hospital.