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