Potage Crécy (French Carrot Soup) by Anita Schlichting
3 cups finely sliced carrots
1 1/2 Tbsp raw rice
4 cups vegetable broth
1 cup (one small) onion, chopped
Coconut cream
1/2 tsp salt
1/4 tsp pepper
Put first 4 ingredients in a saucepan, and cook slowly until carrots are very soft. Place in blender and blend thoroughly. Taste for seasoning – add more salt or pepper if necessary. Thin to desired consistency with coconut cream. Soup does not taste like carrots and is delicious served hot or chilled with chopped chives as a garnish.
