Potage Crécy, French Carrot and Rice Soup
Have you ever heard of Potage Crécy? This French classic is a silky-smooth carrot soup with a twist, instead of potatoes, it’s made with rice! And that’s exactly what gives it such a rich, velvety texture that I absolutely love.
Table of contents
A Quick Note Before We Begin
I have to admit, I used to not be a big fan of cooked carrots… until this soup (among other recipes) completely changed my mind! I’ve already made it three times this fall.
The secret? Rice. As it cooks, the rice releases its starch, which naturally thickens the soup. Once blended, it becomes beautifully smooth, no need for potatoes like in my Leek and Potato Soup. The result is a light, creamy texture and a delicate carrot flavor that feels comforting without being heavy.
Recipe Card
Potage Crécy, French Carrot and Rice Soup
Click on the stars to rate!
Ingredients
- 1½ lbs carrots peeled and diced (about 5–6 medium carrots)
- 1 tsp olive oil
- 1 onion medium , peeled and thinly sliced
- 2 garlic cloves peeled and minced
- 4 cups low-sodium vegetable broth (1 liter)
- ½ cup uncooked long-grain rice such as basmati or jasmine
- 2 tbsp heavy cream or half-and-half
- 1 tbsp fresh parsley chopped, for garnish
- 1 tbsp chives chopped, for garnish
- Salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until fragrant and translucent.
- Stir in the diced carrots and cook for about 5 minutes to develop their flavor.
- Stir in the uncooked rice
- Then pour in the vegetable broth. Bring to a boil, reduce the heat, and simmer gently for 25-30 minutes, until the carrots and rice are very tender.
- Use an immersion blender (or transfer carefully to a regular blender) and blend until the soup is silky-smooth. Add a little more broth or hot water if you prefer a thinner texture.
- Taste and adjust seasoning with salt and pepper. Stir in the cream if using, then ladle into bowls and top with a sprinkle of fresh parsley and chives. Serve warm.
Notes
- For a lighter version, skip the cream, the rice makes the soup naturally velvety.
- For a deeper flavor, roast the carrots in the oven for 20 minutes at 400°F (200°C) before adding them to the pot.
- Keeps well for up to 3 days in the fridge or 2 months in the freezer.
Nutrition
Variations on Potage Crécy
Once you’ve mastered the basic Potage Crécy, you can easily tweak it to match the season or your mood:
- Coconut Milk & Ginger: Ginger pairs wonderfully with carrots! Add a little uncooked rice to my Carrot, Ginger & Coconut Soup recipe to make it even creamier and more velvety.
- Butternut: Replace the carrots with diced butternut squash. Check out my tips for preparing butternut squash if you need a refresher.
- Chilled Version: Serve the soup warm or slightly chilled with a drizzle of olive oil, a pinch of cumin, and some fresh mint. It’s a lovely starter in springtime.
What to Serve with Potage Crécy
This soup is often perfect on its own, but you can make it more filling or add a touch of indulgence with a few simple sides and toppings:
- Toppings: Try it with homemade garlic croutons, a slice of toasted cheese bread (like the one you’d serve with French Onion Soup), or crispy bacon for extra crunch.
- As a starter: I often serve it alongside a quiche, like a classic Quiche Lorraine or a vegetarian version with smoked tofu, it makes a complete, balanced meal.
- As a main dish: Pair it with a salad for a light and wholesome lunch or dinner. You’ll find plenty of inspiration in my 20 composed salad ideas!
Frequently Asked Questions
The name comes from the town of Crécy-en-Ponthieu, in northern France (Somme region), known for its especially sweet and flavorful carrots. The word potage simply means soup in French, usually a smooth, blended one like this classic.
Yes, you can, but the texture will be thinner. The rice naturally releases starch as it cooks, giving the soup its signature silky smoothness without needing any potatoes.<br>
Absolutely. Let the soup cool completely, then pour it into airtight containers or jars. It will keep for up to 2 months in the freezer. To reheat, warm it gently in a saucepan over low heat, adding a splash of water or broth to bring back the original texture.
