📖 French Carrot Soup (Potage de Crécy)

orange soup in a white bowl with a dollop of white cream and parsley as garnish.

5 from 8 votes

📖 French Carrot Soup (Potage de Crécy)

This French carrot soup (Potage de Crécy) will warm your soul with simple ingredients and vibrant flavour. With a smooth texture and a beautiful vibrant orange colour, this soup is both aromatic and sweet. It checks all the boxes: healthy, easy, and delicious.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Side Dish, Soup

Cuisine: French

Servings: servings

Calories: 80kcal

Author: Mélanie

Equipment

1 Chef knife
1 vegetable peeler
1 chopping board
1 Blender

Ingredients

5 carrots
1 potato
1 onion chopped
1 teaspoon rosemary
4 cups vegetable broth
1 tbs butter
Salt and pepper to taste

Instructions

Wash and peel the carrots before slicing them into coins. (I did half coins because my carrots were big.)
Peel and cube the potato.
Chop the onion and rosemary.
In a large pot, melt some butter over medium heat. Add the chopped carrots, onion, and potato. Stir occasionally and let them sweat gently until the onions are translucent and the vegetables are starting to soften .
Pour in the broth to cover the vegetables. Increase the heat to bring the mixture to a boil, then reduce it to a simmer for 30 to 40 minutes or until the carrots are soft.
Carefully transfer the soup to a blender. You may allow the vegetables to cool down before transferring into the blender. Be careful of any splashes when pouring.
Puree until smooth and velvety and serve.

Notes

Refrigerate 3 to 4 days in an air-tight container or freeze up to 3 months.
To thicken the soup, take a small ramekin and stir a tablespoon of flour with 3 of water and add it to the soup and cook a few minutes, it will thicken.
Use an immersion blender if you don't have a blender.
Add more flavour with ginger or some spice.
Add creaminess with a dollop of sour cream or heavy cream or some crunch with croutons or seeds.

Nutrition