Potage de Crecy Purëed Carrot Soup Recipe


2 tablespoons butter

1 tablespoon olive oil

1 large onion, chopped

2 pounds sweet carrots - peeled and thinly sliced

salt to taste

1 teaspoon maple syrup or muscovado sugar

8 cups Vegetable Stock or Chicken Stock

6 tablespoons Arborio or sushi rice. Or 4 ounces of light skinned potato

Freshly ground pepper to taste

Optional finishing 

1 cup toasted croutons for garnish

Black Ginger Syrup

Coconut Milk

Pumpkin Seed Oil


Potage de Crecy Purëed Carrot Soup Recipe

I love carrot soup. It is so easy and you get to eat carrots without feeling like a rabbit. Using rice as a thickener is so much more appealing than flour or some other gluten-based ingredient. Ginger adds a subtle pop and a nice healthy twist. 

The key though is that you can change each bowl of soup by adding an additional topping to mix in or as a garnish, like plum sauce or pumpkin seed oil!


1. In a large heavy bottomed pan over medium heat add the butter and olive oil.

2. Once combined and warm add the onions and stir and coat.

3. Cook about 5 minutes when the onions turn translucent

4. Add the carrots, rice and 1/2 teaspoon sea salt. Stir and turn for about ten minutes until the carrots are soft

5. Add 7 cups vegetable stock, water or chicken stock 

6.  Add the maple syrup or muscovado sugar

7. Bring to a boil and then reduce the heat and cover to simmer for about 30 minutes

8. When the carrots are soft and tender remove from the heat

9. Blend the soup with a hand blender or carefully put in a blender in portions, cover with towel to avoid splashing and blend. 

10. Return to heat on simmer, salt and pepper to taste for about 10 minutes

Serve in bowls.

Add additional flavoring of your choice if you want.