Carrot and Rice Flour Potage

Carrot and Rice Flour Potage

A healthy carrot potage with rice flour. The mild sweetness of the carrots shines in this soup and the rice flour makes it creamy.

Ingredients: 3 to 4 servings

200 g
1 tablespoon
400 ml
Rice flour (or Joshinko)
4 tablespoons
Soup stock cube


1. Slice the carrot and onion very thinly using a vegetable slicer or mandoline.
2. Melt margarine in a frying pan over medium heat. Stir fry the onion until wilted, then add the carrot and stir fry quickly.
3. Add 200 ml of water and the soup cube. Cover with a lid and simmer until tender. If the water cooks down too much, add enough to cover the vegetables.
4. Let Step 3 cool down, then purée in a blender.
5. Add milk and rice flour to the blender and blend again.
6. It looks like mixed vegetable juice.
7. Pour the purée in a pan and simmer until thickened. Adjust the seasoning with salt and pepper, and it's done.

Story Behind this Recipe

A recipe I created after many tries for a friend who has a child with wheat allergies.