This classic French soup is delicious and filling, with a creamy texture and simple flavor. It’s quick to prepare and very satisfying. It can be served alone or with crusty bread.
On the Ingredients
- Carrots are a type of root vegetable that was cultivated from the wild carrots of Europe and Southwestern Asia. They’re usually bright orange, but heirloom varieties may be red, purple, black, white, or yellow. Carrots are known for being high in beta carotene, which gives them their color and has excellent health benefits. But other pigment compounds are found in carrots like alpha-carotene, lutein (great for eyes), lycopene (antioxidant), polyacetylenes (may have anti-cancer properties), and anthocyanins (antioxidant). On top of that, carrots are a high-water-content vegetable that is low on the glycemic index, low in calories, and high in fiber. (Read more about carrots.)
- Crème fraîche is a soured cream product from originally from France but popular throughout Northern Europe. It’s used in both cold and hot preparations and in France it’s used in hot savory sauces, as the fat content (30%) means curdling is not an issue.
Recipe Notes and Substitutions
You can also use red lentils instead of rice for this recipe. Soak them in water for 2-8 hours ahead of time.
Potage Crécy (French Carrot Soup)
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
30
minutesThis classic French soup is delicious and filling, with a creamy texture and simple flavor. It's quick to prepare and very satisfying. It can be served alone or with crusty bread.
Ingredients
2 tbsp butter OR vegan butter
2 cloves garlic (minced)
1 medium onion (chopped)
1 1/2 lb carrots (peeled and chopped)
4 cups vegetable stock
1/4 cup crème fraîche OR heavy cream OR coconut cream (plus more to garnish)
salt and pepper to taste
Directions
- Melt the butter in a medium, thick-bottomed sauce pot. Add the onions and garlic and salt and pepper to taste. Sauté until the onions begin to turn translucent, stirring frequently.
- Add the carrots and cook for 3 minutes, stirring occasionally. Add the rice and vegetable stock.
- Bring to a simmer and cook for 25 minutes. Remove from heat.
- Use an emersion blender or transfer to a standing blender and blend to a smooth puree. You can add a little water if it is too thick.
- Add the crème fraîche and stir to combine. Serve hot with crème fraîche garnish.
