Name: Ivory Carrot Soup with a Fine Dice of Orange Carrots
Yield: For 4 to 6
Ingredients: 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

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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 full 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.

Recipe notes

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