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Pureed Carrot Soup


In France this dish is known as Potage de Crécy, a rice thickened carrot soup that is simple to prepare with amazing results. Garnish with fresh chopped herbs and croutons. Enjoy!

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  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 2 pounds sweet carrots, peeled and thinly sliced
  • Salt, to taste
  • 1/4 teaspoon sugar
  • 2 quarts water, chicken stock, or vegetable stock
  • 6 tablespoons rice, preferably Arborio
  • Freshly ground pepper, to taste
  • 2 tablespoons fresh herbs, chopped, such as chervil, mint, chives, or parsley, for garnish
  • 1 cup toasted croutons for garnish (optional)


Servings 6
Adapted from


Step 1

Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.

Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.

Serve, garnishing each bowl with croutons and a sprinkle of herbs.


Variation: Substitute 1 medium Yukon gold potato or 1/2 russet potato (about 5 ounces), peeled and diced, for the rice. Advance preparation: The soup can be made hours before serving, or a day ahead, and reheated.

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