An easy version of a classic French carrot soup.
- 2 tbps butter
- 1 yellow onion, peeled and thinly sliced
- 1.5 pounds carrots*, peeled and thinly sliced
- 1 medium waxy potato, peeled and thinly sliced
- 1 clove garlic, crushed
- 4 cups chicken or vegetable stock, or water
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy cream or milk
- salt to taste
- 1-2″ piece of ginger, peeled and minced, optional
- dash of cayenne, tsp of curry powder or ginger, optional
- parsley, cilantro, or chives
- Greek yogurt, sour cream, or crème fraîche
In a large soup pot, cook the carrots, onion, potato, and garlic (and the fresh ginger if you are making the carrot-ginger soup version) in the two tablespoons of butter over medium heat for 5 minutes, stirring occasionally. Add the 4 cups of stock (I usually use 2 cups of stock and 2 of water, because I use my homemade stock, which is fairly concentrated) and the pepper and bring the soup to a boil. Reduce the heat to a simmer, cover the pot and cook for 30 minutes.
Remove soup from the heat and carefully puree using a stick blender, food mill, or process in batches in a blender. Return the pureed soup to the pot, stir in the heavy cream (light cream or whole milk also work well, but you should make it at least once with heavy cream!) and taste for seasonings. Add salt and additional pepper as necessary. A dash of cayenne pepper is a nice addition here as well, and if you didn’t use fresh ginger, a teaspoon of powdered ginger can be added. Sweeter curries also compliment the flavors of carrots, and adding a teaspoon or so of curry powder gives a delicious curried carrot soup. Heat and stir well to blend flavors.
Serve with chopped fresh herbs (parsley, cilantro, and chives are favorites) and/or a little crème fraîche, sour cream, or Greek yogurt. A green salad and crusty French bread round out the meal. Bon Appétit!
*Note: This soup is very good with grocery store-bought carrots. However, if you can access locally grown carrots from your farmers market, they elevate the soup to divine!
My favorite wine to pair with potage Crécy is Viognier, and there are several very well-crafted Virginia Viogniers that would be wonderful with this soup. Of course, a French Viognier would be a lovely pairing and nod to the origin of the soup (Crécy is the area in France with the reputation for growing the best carrots!). The herbal and floral aromatics in really fresh carrots compliment the floral components in Viognier beautifully. Another wine I would recommend for this soup is Albariño, another aromatic variety that has its origins Spain but has been planted in Virginia as well. Cheers!