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Velvet Carrot & Ginger Soup

With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Fond de Poulet Gold, and high-quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a smooth potion with a vibrant orange hue.


  • 4 tablespoons unsalted butter
  • 1 pound young carrots, peeled and diced
  • 1/2 cup finely chopped shallots
  • 3 tablespoons raw white rice
  • 3 tablespoons minced candied ginger
  • 1 1/2 ounces Fond de Poulet Gold® dissolved in 3 cups hot water
  • Salt and ground white pepper
  • 3 tablespoons finely chopped fresh chives


  1. Melt the butter in a heavy saucepan. Stir in the carrots, shallots, and rice. Cover the pan tightly and cook over medium-low heat until the vegetables are very tender, about 20 minutes.
  2. Scrape the mixture into an electric blender. Add the ginger and diluted Fond de Poulet Gold®. Process until the soup is completely smooth.
  3. Return the soup to the pan, season to taste with salt and pepper, and stir in the chives.  Reheat the soup gently and ladle it into warmed soup bowls for serving.
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Classic French Stocks and Sauces