Ivory Carrot Soup with a Fine Dice of Orange Carrots | Oregonian Recipes

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 pound white carrots, scrubbed and thinly sliced
• 1 tablespoon white rice, uncooked
• Sea salt
• 1/2 teaspoon granulated sugar
• 1 thyme sprig
• 4 cups water or light chicken stock (divided)
• Few tablespoons finely diced orange carrots and/or other colored carrots
• Freshly ground black pepper
• About 1 tablespoon minced fine green carrot tops