Ivory Carrot Soup with a Fine Dice of Orange Carrots

Ivory Carrot Soup with a Fine Dice of Orange Carrots

Info

Rating
Calories
130.0
Protein
2.0
Sodium
92.0
Fat
7.0

Description

What happens if you make a carrot soup with just white carrots? Will people get the carrot taste if the soup isn't orange? Although the carrot flavor is full there, garnishing the soup with carrot greens and finely diced orange and yellow carrots locks the flavor in more firmly. This is an extremely simple soup, intentionally so to underscore the purity of color and flavor. Try making it with pale yellow carrots, too.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, thinly sliced
1 pound white carrots, scrubbed and thinly sliced
1 tablespoon raw white rice
Sea salt
1/2 teaspoon sugar
1 thyme sprig
4 cups water or light chicken stock
Few tablespoons finely diced orange carrots and/or other colored carrots
Freshly ground pepper
About 1 tablespoon minced fine green carrot tops

Directions

  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.
  2. While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.
  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.
  4. Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.

Tags

    Soup/Stew Blender Vegetarian Root Vegetable Carrot
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