Carrot Soup
Ingredients
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- 2 tbsp unsalted butter
- 1 medium onion – chopped
- 1 clove garlic – minced
- 2 pounds carrots – peeled and sliced 0.5-inch thick (~16.5 medium carrots)
- 1/4 cup long-grain white rice – rinsed
- 2 sprigs thyme sprigs
- 1 leaf bay leaf
- 6 cups vegetable stock
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- 1 1/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- chives – finely snipped (for serving)
Instructions
1. Prep the vegetables: Peel and slice the carrots into 0.5-inch rounds, chop the onion, and mince the garlic. Rinse the rice under cold water until it runs mostly clear. Finely snip the chives for serving and set aside.
2. Start the base: Melt the butter in a large heavy pot over medium heat. Add the chopped onion and cook, stirring, until translucent and sweet, 5–7 minutes.
3. Build flavor: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the sliced carrots and rinsed rice, stirring to coat in the butter for 2–3 minutes.
4. Simmer: Add the vegetable stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until the carrots and rice are very tender, 25–30 minutes; a knife should slip easily through a carrot.
5. Remove aromatics: Fish out and discard the thyme sprigs and bay leaf.
6. Purée: Blend the soup until completely smooth using an immersion blender, 1–2 minutes. (Alternatively, blend in batches in a countertop blender, venting the lid and covering with a towel.) Return soup to the pot if needed.
7. Finish: Stir in the heavy cream and lemon juice. Season with the kosher salt and black pepper. Warm gently over low heat for 2 minutes; if too thick, loosen with a splash of hot stock or water to reach a velvety, pourable consistency.
8. Serve: Ladle into warm bowls and garnish with the snipped chives. Serve hot.
Carrot soup is a velvety, gently sweet purée that showcases the natural brightness of carrots, rounded out by savory aromatics and a soft, creamy finish. The texture is smooth and comforting, making it a versatile starter or light meal. Balanced seasoning and a hint of acidity keep the flavors lively while allowing the carrot’s character to shine.
Historically, carrot soups have appeared across Europe, with a notable French expression known as Potage Crécy, named after Crécy-en-Ponthieu, an area celebrated for its carrots. Classic versions were often thickened with rice and enriched with cream, reflecting French potage techniques. Over time, regional variations emerged—such as British carrot-and-coriander or modern carrot–ginger combinations—yet the core idea of a carrot-forward, puréed soup remains enduring.