Step 1

In a large pot, stew the carrots, onion, butter and thyme (5-10 min).

Step 2

Season to taste with salt, pepper and sugar.

Step 3

Add the chicken stock and rice, bring to a boil, then reduce to a simmer until rice is cooked through.

Step 4

Strain, but reserve the liquid.

Step 5

Blend the solids in batches until smooth, adding the reserved liquid to reach desired consistency.

Step 6

Before serving, make a compound butter by combining 5 oz softened butter with the minced mint. Shape as desired and return to the fridge to solidify.

Step 7

Serve each bowl of soup with a slice of the mint compound butter.