Classic French Carrot Soup (Potage Crécy)

It is then enriched with crème fraiche for extra richness and body, making it perfect for dinner or packed up for a quick lunch.

The Origin of Potage Crécy

The Potage Crécy is named after the Crécy carrot, an older French carrot variety that has now become rare to find. This carrot was mostly grown in the region of Meaux, east of Paris, and was said to be the best tasting carrot in the country.

As for the soup, it was said to be enjoyed by English King Edward VII every August 26th, between 1901 and 1910, to celebrate the win of his ancestor Edward the Black Prince at the Battle of Crecy in 1346. The soup, made with Crecy carrots, was allegedly served to British soldiers after their win.

A Thick, Satisfying Carrot Soup

This Classic French Carrot soup mixes staple ingredients: garlic, onion, carrots, and rice, to create a thick, delicious soup with traditional French flavors. It is quick and easy to make and can be on the table in less than 40 minutes.

It is light enough that you can have it as a starter before a meal. Yet, it is satisfying enough that you can enjoy it as a standalone meal, with crusty bread on the side

There are of course plenty of ways to spruce up this recipe to twist the flavors: by adding a hunk of fresh ginger, some orange zest, or a swirling in coconut cream for serving … But I will leave those fixings to your liking!

How to store this Classic French Carrot Soup (Potage Crécy)

After making (and enjoying) this soup, if you have any leftovers, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through on the stovetop or in the microwave.

Cooking Notes & Substitutions:

• If you cook with organic carrots, you don’t necessarily need to peel them. Make sure you give them a good scrub with a vegetable brush and a good rinse. The peel will impart a slightly bitter taste to the soup, which you can balance with a little extra cream.
• If you buy non-organic carrots from the grocery store, I recommend you peel them before cooking.
• Although rice really makes the soup, you could substitute with potatoes if you would like (same quantity: 100g, peeled, diced). While the rice takes about 20 minutes to cook, potatoes take about 10-15 minutes.
• Find crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• As a more affordable option, you can substitute the crème fraiche for heavy cream or half-and-half.
• If you would like to make this recipe dairy-free, use 1 tbsp (15ml) of olive oil instead of butter and garnish the soup with coconut cream instead of crème fraiche or heavy cream.
• This recipe requires the use of a immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you’ll love this Classic French Carrot Soup (Potage Crécy) as much as I do! If you have any questions, please leave a comment.

As a side, I often enjoy it with a croque-monsieur.