Cream of Carrot Soup
This simple cream of carrot soup is slightly sweet with a bright, bold colour. Perfect as a starter for an Easter or springtime dinner party.
Equipment
- Soup pot or pressure cooker
- Wooden spoon
- Food processor, blender or food mill
Ingredients
- 2 tablespoons butter or olive oil
- 5-6 carrots, diced
- 1 onion, diced
- 1 celery, diced
- 1 teaspoon salt
- 2 cloves garlic, chopped
- 2 tablespoons rice (arborio or Italian style is ideal)
- 1½ cups water
- 4 cups chicken or vegetable stock
- 1 tablespoon sugar
- 1 cup 10% cream
- ¼ teaspoon black pepper
- Yogurt or sour cream for serving
Instructions
- In a large pot or pressure cooker, heat butter or olive oil over medium. Add carrots, onion, celery and salt. Sweat for 8-10 minutes or until fragrant and onions begin to turn translucent.
- Add garlic and rice. Sautee for another minute.
- Add the water, cover and bring to a boil. Reduce heat slightly and cook until vegetables and rice are very soft, about 45 minutes. Top up with additional water if necessary. Alternatively, you can pressure cook for 10 minutes, allowing the pressure to release naturally when done.
- Strain the vegetables, reserving the cooking liquid. Add vegetables to a food processor, blender or food mill and puree until smooth, adding some of the reserved liquid if necessary. Return to pot.
- Add chicken or vegetable stock and sugar. Bring to a simmer and add cream, pepper and additional salt to taste, if necessary. If the soup is too thick, add any remaining cooking liquid from the vegetables. Garnish with yogurt or sour cream.
Notes
For a lighter version, you can substitute the cream for milk of any fat percentage.
You can use water in place of the chicken or vegetable stock.