Ingredients
Base Ingredients
- 2 tbsp (28g) unsalted butter
- 2 garlic cloves, peeled and diced
- 1 medium onion, peeled and diced
- 1.3 lbs (600g) carrots, diced
Soup Ingredients
- 4 cups (1L) low-sodium vegetable stock
- 1/2 cup (100g) rice
- ¼ cup (75g) crème fraiche or heavy cream (35% m.f)
- 1 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Aromatics: In a large heavy-bottom pot, melt the unsalted butter over medium heat. Add the diced onion and garlic and cook for 2-3 minutes, stirring occasionally, until they become soft and translucent without caramelizing.
- Add Carrots and Rice: Stir in the diced carrots and cook for an additional 2 minutes. Then add the rice and pour in the vegetable stock, ensuring the vegetables are fully covered by the liquid.
- Simmer Soup: Bring the mixture to a gentle simmer and cook uncovered for 20-25 minutes, or until the carrots are very tender and the rice is fully cooked. Remove the pot from heat.
- Blend Soup: Using a hand blender or a food processor, blend the soup until smooth and creamy. If the soup is too thick, gradually add water (about ½ cup or as needed) until the desired consistency is reached.
- Finish and Season: Stir in the crème fraiche or heavy cream until well combined. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into individual bowls and garnish with freshly chopped parsley, a sprinkle of black pepper, and optionally an extra dollop of crème fraiche or heavy cream.
Notes
- Use low-sodium vegetable stock to better control the saltiness.
- If you prefer a thinner soup, add more water or stock during blending.
- For a dairy-free option, substitute crème fraiche with coconut cream or omit entirely.
- For extra flavor, add a pinch of nutmeg while cooking the soup.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
