This simple Ivory Carrot Soup recipe is garnished with minced green carrot tops.
With a touch of thyme, sea salt and onion, this simple Ivory Carrot Soup recipe is sure to impress.
In her latest cookbook, Vegetable Literacy (Ten Speed Press, 2013), vegetarian cooking expert Deborah Madison reveals the surprising relationships between vegetables, edible flowers and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. The Ivory Carrot Soup recipe below comes from chapter 1, “The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs.”
You can purchase this book from the Mother Earth Living store: Vegetable Literacy.
What happens if you make a carrot soup with just white carrots? Will people get the carrot taste if the soup isn’t orange? Although the carrot flavor is fully there, garnishing the soup with carrot greens and finely diced orange and yellow carrots locks the flavor in more firmly. This is an extremely simple soup, intentionally so to underscore the purity of color and flavor. Try making it with pale yellow carrots, too.
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 pound white carrots, scrubbed and thinly sliced
• 1 tablespoon raw white rice
• Sea salt
• 1/2 teaspoon sugar
• 1 thyme sprig
• 4 cups water or light chicken stock
• Few tablespoons finely diced orange carrots and/or other colored carrots
• Freshly ground pepper
• About 1 tablespoon minced fine green carrot tops
1. Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes.
2. While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.
3. When ready, let cool slightly, then remove and discard the thyme sprig. Puree the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled.
4. Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve. Serves 4 to 6
More Vegetable Literacy Recipes
• Summer Squash Tartine Recipe
This excerpt has been reprinted with permission from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible plant Kingdom, with over 300 Deliciously Simple Recipes, by Deborah Madison, 2013. Published by Ten Speed Press, a division of Random House, Inc. Buy this book from our store: Vegetable Literacy.
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