Prep Time: 10 minutes
Cook Time: 35-45, mostly untended
I served Leo’s soup unblended so he could make the personal acquaintance of each carrot slice and grain of rice. Then I pureed our soup, gave it a hit of lemon and a dollop of crème fraiche.
1 tablespoon each unsalted butter and olive oil (or 2 tablespoons either)
1 large leek or 1 bunch scallions, cleaned and sliced
4 cups sliced carrots (1 bunch)
1 large thyme sprig
½ teaspoon mild curry powder
¼ cup long-grain white rice
6 cups low-sodium vegetable or chicken broth
Freshly ground white or black pepper
Juice of half a lemon
1 teaspoon honey (optional)
Crème fraiche, for serving (optional)
1. In a heavy saucepan over medium heat, melt the butter in the oil. Add the leek or scallions and a pinch of salt and sauté until softened, 2 minutes. Add the carrots, thyme, curry powder and rice and sauté for 1 more minute.
2. Pour in the stock and bring to a boil. Simmer, partially covered, until the carrots are very tender, 30 to 40 minutes. Remove the thyme, season with pepper and serve as is or puree if desired. The pureed soup may benefit from lemon juice and honey—add as desired. Serve the pureed soup topped with a dollop of crème fraiche if desired.
Find out more about this recipe on Mom Appetit's blog.