appetizers, soupsLauren Agrestivegan, vegetarian, gluten-free, carrots, butter, olive oil, salt, pepper, maple syrup, broth, brown rice, bread, French, the lighter side, yellow onionComment

Protopantry Potage de Crécy

appetizers, soupsLauren Agrestivegan, vegetarian, gluten-free, carrots, butter, olive oil, salt, pepper, maple syrup, broth, brown rice, bread, French, the lighter side, yellow onionComment
Protopantry Potage de Crécy
Potage de Crecy--this light, healthful soup is simple and a snap to make | protopantry.com
Potage de Crecy--this light, healthful soup is topped with easy toast croutons | protopantry.com

This simple, delicious French carrot soup recipe is the perfect accent to a cool fall day. It’s affordable, easy to adapt for various dietary needs, and makes an elegant appetizer or light lunch.

Creamy without cream, light but rich, the dish doesn’t seem like much at first glance but—as my wonderful boyfriend says—”it’s Crécy good!” (what. a. dork.) You can substitute the butter with olive oil in this recipe and it becomes a low-key vegan addition to your entertaining spread. Croutons can be replaced with nuts, cheese crisps, rice crackers, or pepitas and the soup becomes gluten-free as well.

Make this carrot soup recipe for a loved one, and warm both of your hearts.

This recipe is adapted from https://cooking.nytimes.com/recipes/1012652-pureed-carrot-soup.

Did you make this recipe? Be sure to tag us on instagram @theprotopantry and use the #protopantry hashtag. Happy cooking!

Everything on protopantry.com is made using our 50-ingredient minimalist pantry list. We have recipes from all over the world and for most dietary needs—explore here.

Protopantry Potage de Crécy Recipe

Make this delicious carrot soup for a loved one, and warm both of your hearts.

Makes: 3-4 servings

Protopantry Potage de Crécy

Prep time:

Cook time:

Ingredients:
  • 2 teaspoons butter (substitute olive oil for vegan cooking)
  • 2 teaspoons olive oil
  • 1/2 large yellow onion, chopped
  • 1 pound carrots, peeled and chopped (we used baby carrots to save time)
  • 1/4 cup brown rice
  • 1 quart broth or stock
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon maple syrup
  • 1 slice bread (omit or substitute with gluten-free bread for gluten-free cooking)

Instructions:
  1. Heat the butter and olive oil in a large soup pot or pan over medium-low heat.
  2. When the oil shimmers and the butter gently bubbles, add the carrots and onions and cook, stirring occasionally, for about 12-14 minutes. Add a small splash of water if and when the vegetables stick to the pan.
  3. Add the rice, broth, a pinch of salt, and the maple syrup. Stir.
  4. Bring the soup mixture to a boil, reduce the heat, and simmer for about 30 minutes. Cover while simmering.
  5. Carefully ladle the soup into a blender to blend in batches, or use an immersion blender. If using a traditional blender, cover the lid with a dish towel and hold the lid down to prevent hot liquid and steam from escaping.
  6. Blend until the rice is fully incorporated into the soup. Return the soup to the pot or pan.
  7. Stir and taste the soup. Season with salt and pepper to taste. Add additional maple syrup if you would like a sweeter dish.
  8. Optional: toast a slice of bread and cut into cubes. Garnish soup with a sprinkle of pepper and toast “croutons." Bon appetit!

Notes and Nutrition Information

  • This soup can be made 1-2 days ahead of time and kept in the refrigerator. It freezes well for up to six months.

  • Garnish with garlic and red pepper flakes gently sauteed in olive oil for a bit of a kick.

  • Serve this soup with a punchier or more acidic main dish to up the flavor profile of your meal (try balsamic chicken breast, for example).

  • One fourth of the recipe as written (no croutons) contains approximately 177 calories, 6 grams of fat, 24 grams of carbohydrates, 7 grams of protein, 4 grams of fiber, 8 grams of sugar, and 895 milligrams of sodium.

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