Creamy Carrot Soup (Potage Crécy) without the Cream

This classic French creamy carrot soup recipe (Potage Crécy) is a simple and healthy dish made with carrots and rice. Unlike some versions, it forgoes potatoes and cream, relying on rice to create a rich, satisfying texture. This quick and easy soup is so thick it can even be enjoyed as a purée side dish.

Different Ways of Thickening Soups

Like the Crème Dubarry soup which uses mainly cauliflower, this French carrot soup uses mainly carrots in a vegetable monologue. But, unlike the former or other soups that are thickened with a 'roux' of flour and butter, this classic recipe is thickened with rice. It's so thick, that chef Escoffier explains in his culinary guide to serve this also as a vegetable purée.

The other methods of thickening soups are with lentils, beans and potatoes.

Carrot Soup Recipe Ingredients

With only 5 ingredients, this soup couldn't be more simple. To avoid a bland soup, ensure your carrots are fresh and organic for most natural flavour. Similar to glazed Vichy carrots, it's important to use good quality butter.

You'll need:

• Fresh organic carrots, a small onion, rice, butter and chicken or vegetable stock.
• Just add seasoning and fresh herbs to taste before serving.
• As carrots are naturally sweet, avoid adding any unnecessary sugar.

Do I have to Peel Carrots to Make Soup?

Peeling depends on the quality of your carrots for making soup. If they're organic, simply wash off any dirt or sand for the best flavour and nutrients. Otherwise peel them.

How to Make Carrot Soup like the French

In a large pot, gently fry the carrots in the butter over a low-medium heat with the onion and salt. Sauté gently for 5 minutes with the lid on, without browning.

Add the chicken stock (using boiling water) and rice then leave to simmer covered for about 25 minutes.

Blend the soup, add a few turns of the pepper mill and adjust the seasoning to your taste.

Healthy Carrot Soup without the Cream

The creaminess of the soup doesn't just come from the blended carrots but the rice gives it an intriguingly creamy texture. If you're fans of this creamy French rice pudding (riz au lait) or French semolina cake, you'll know what I mean when I say it's real comfort food.

These classic proportions result in an extra thick carrot soup - its texture resembles a savoury porridge. If you'd prefer this with a thinner consistency, then add at least another half litre of stock.

Why is it Called 'Potage Crécy'?

In French cuisine, any dish primarily made with carrots is called Crècy. Several French culinary guides claim this soup originated in Crécy-en-Ponthieu. However, I've found two other towns famous for their carrots that also lay claim to the soup's origin:

• Crécy-en-Ponthieu in Île-de-France (consistently mentioned in guides)
• Crécy-en-Brie in Picardie
• Crécy-la-Chapelle in Seine-sur-Marne, renowned for their long, dark orange "carottes de Meaux" (as noted in "On va déguster la France" by François-Régis Gaudry)
• I also discovered another contender: Crécy-sur-Serre.

Regardless of its true origin, you can enjoy this soup extra thick or adjust it to your liking with more stock. Known as Purée à la Crécy, chef Escoffier also served this as a vegetable side. His 'Purée Crécy à la Briarde' is the same recipe, except rice is replaced by 250g of potatoes and stock with water.

Variations for More Carrot Soup Recipes

Don't forget, any major recipe changes means it's no longer an authentic Potage Crécy! However, use different coloured carrots and use this recipe as a base for these carrot soup ideas:

• Carrot soup with ginger - grate in a tablespoon of ginger at the start of cooking.
• Carrot and orange - squeeze in the juice of 2 oranges at the end of cooking.
• Spicy carrot soup - add a teaspoon each of ground coriander and cumin at the start of cooking with half a teaspoon of cayenne pepper or a few cardamom pods (to your taste!) and swirl in a little coconut milk in the last 5 minutes of cooking.
• Replace the onion with the white of a leek for carrot and leek soup.

Ideas to Garnish Soups

Alternatively, here are some healthy carrot soup toppings to garnish. Serve with a crusty baguette and salted butter or top with croutons.

• Top with a sprig of fresh parsley, chervil, tarragon, thyme, coriander or other of your favourite aromatic fresh herbs.
• Toast a little ground coriander in a hot frying pan for 30 seconds to bring out its flavour to make a lemony and mild spiced topping.
• Top with toasted pumpkin seeds, flax or sesame seeds for a little healthy crunch.
• Finely zest a little lemon, lime or orange (ensure they're unwaxed/organic) for a citrus topping.
• Crumble over a little goat's cheese.
• or swirl in a tablespoon of cream in each bowl to serve.

Other Vegetable Soup Recipes

If you love this soup, don't forget plenty more French vegetable soup recipes, with more coming soon:

• Pure vegetable soup - excellent for the change of seasons, any season.
• leek and potato soup (Potage Bonne Femme).
• pumpkin soup with leeks and ginger or thicken it with chestnuts
• creamy mushroom soup
• watercress soup (soupe au cresson)- another French winter classic
• French pea soup (potage Saint-Germain) - made with fresh peas, frozen peas or split peas.