French carrots are in season, so it's the perfect time to celebrate their sweet, earthy flavour in a cosy dish. Inspired by the traditional Crécy soup, this creamy carrot soup is thickened with a bit of rice for a velvety and hearty texture. Perfect for autumn, it also makes a fun Halloween dish: its bright orange color recalls pumpkins, and its smooth surface is ideal for drawing spiderweb patterns with cream, topped with a little black olive spider for a spooky yet playful touch.
Ingredients For
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1 tbsp
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1 peeled and sliced
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2 peeled and chopped
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1 L (preferably low-sodium)
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100 g
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2 tbsp
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1 tbsp (chopped)
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1 per serving
Preparation
1
Heat olive oil over medium heat in a large pot. Add the onion and garlic, and sauté for 2–3 minutes until translucent.
2
Add the diced carrots, stir, and let them sweat for 5 minutes.
3
Add the uncooked rice and mix well with the vegetables.
4
Pour in the vegetable stock, bring to a boil, then reduce to a gentle simmer. Cook for 25–30 minutes until the carrots and rice are tender.
5
Blend the soup with an immersion blender (or in a regular blender) until perfectly smooth.
6
Adjust seasoning with salt and pepper. Serve the hot soup in bowls or deep plates.
7
For the spiderweb decoration:
- Draw concentric circles of cream on the surface (about 3 rings).
- Use a toothpick to draw lines from the center outward to form a spiderweb pattern.
8
For the spider:
- Cut a black olive in half: use one half for the body and slice the other half into thin strips for 6–8 legs.
- Place the “body” in the center or side of the web, and arrange the strips as legs.
© La cuisine de Géraldine
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