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Ivory Carrot Soup with a Fine Dice of Orange Carrots


1 tablespoon butter
1 tablespoon olive oil
1 onion, thinly sliced
1 pound white carrots, scrubbed and thinly sliced
1 tablespoon uncooked white rice
2 thyme sprigs
4 cups vegetable stock
3 tablespoons finely diced orange/yellow/purple carrots
3 tablespoons fresh parsley, chopped


  1. In a soup pot warm butter and oil over medium heat. Add onions, white carrots, rice, 1 teaspoon salt and thyme. Cook, stirring occasionally, for about 5 minutes. Add 1 cup of stock and cover pot. Turn down the heat and simmer for another 5 minutes. Add the remaining 3 cups of stock, cover, and simmer until vegetables are tender, about 20 minutes.
  2. While soup is cooking, boil the diced colored carrots for 3 minutes in salted water. Drain and set aside.
  3. When soup is done cooking, remove the thyme springs. Purée soup using an emmersion blender or add in batches to a blender. Season with salt and pepper and ladle into bowls.
  4. Add the diced carrots to each bowl and garnish with parsley.

Serves 4-6

Adapted from: Deborah Madison, Vegetable Literacy