Carrot Soup

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion – chopped
• 1 clove garlic – minced
• 2 pounds carrots – peeled and sliced 0.5-inch thick
• 0.25 cup long-grain white rice – rinsed
• 2 sprigs thyme sprigs
• 1 leaf bay leaf
• 6 cups vegetable stock
• 0.5 cup heavy cream
• 1 tbsp lemon juice
• 1.25 tsp kosher salt
• 0.25 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.