Springtime Carrot Soup

Recipe from: This Immeasurable Place, by Blake Spalding and Jennifer Castle


For the chive oil:

1/2 cup olive oil

Small handful of chives, about 2 tablespoon

1/8 teaspoon salt


For the soup:

1 tablespoon butter

1/4 cup celery, diced

1 cup onion, diced (or use the leeks from your box!)

1 lb. carrots, sliced

1/2 clove garlic, minced

1/3 cup white basmati rice

4 cups water

1 cup heavy cream

1/2 teaspoon vanilla

1/4 cup white wine

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon ground black pepper


Combine the chive oil ingredients in a blender and allow to steep for at least 2 hours. Meanwhile, heat the butter, celery, onions, carrots, garlic and rice in a heavy bottomed pot on medium low heat until the onions are softened. Cover the vegetables with water and bring to a boil, then turn the heat down and simmer, covered, for 30 - 40 minutes, until the carrots are soft. Check periodically and add more water if needed. Add the heavy cream, vanilla, white wine, cumin, salt, and pepper and simmer for 10 - 15 more minutes. Take the soup off the heat and purée with a hand immersion blender or in a stand blender. Taste for salt, and season if necessary. Serve in bowls, topped with the chive oil.