Ivory Carrot Soup With A Fine Dice Of Orange Carrots
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
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
2
Cook over medium heat for several minutes, turning everything occasionally
3
Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water
4
When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes
5
While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain
6
When ready, let cool slightly, then remove and discard the thyme sprig
7
Puree the soup until smooth in a blender
8
Taste for salt and season with the pepper
9
Reheat if it has cooled
10
Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve
11
Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme
12
Cook over medium heat for several minutes, turning everything occasionally
13
Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water
14
When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes
15
While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain
16
When ready, let cool slightly, then remove and discard the thyme sprig
17
Puree the soup until smooth in a blender
18
Taste for salt and season with the pepper
19
Reheat if it has cooled
20
Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve