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Ivory Carrot Soup with a Fine Dice of Orange Carrots

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Ivory Carrot Soup with a Fine Dice of Orange Carrots

Ivory Carrot Soup with a Fine Dice of Orange Carrots

amanda

Equipment

  • love

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

Instructions

1

Instruction 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

Instruction 2

While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.
3

Instruction 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

Instruction 4

Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.
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