Ivory Carrot Soup with a Fine Dice of Orange Carrots
A elegant and refined soup made with white carrots, garnished with colorful diced orange carrots and fresh carrot tops. The addition of rice gives this soup a silky smooth texture while the thyme adds a subtle aromatic note.
Ingredients
- •1 tablespoon butter
- •1 tablespoon olive oil
- •1 whole onion
- •1 pound white carrots
- •1 tablespoon raw white rice
- •1 teaspoon Sea salt
- •½ teaspoon sugar
- •1 sprig thyme
- •4 cups water or light chicken stock
- •3 tablespoons orange carrots
- •¼ teaspoon black pepper
- •1 tablespoon carrot tops
Cooking Instructions
- 1.
Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes.
25 min
- 2.
While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.
3 min
- 3.
When ready, let cool slightly, then remove and discard the thyme sprig. Puree the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled.
10 min
- 4.
Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.
2 min
