This is a basic soup that can be complemented with several flavors to keep everyone interested. Try the following additions: Sautéed, shaved ginger Roasted peanuts Caramelized onion Roasted red pepper 2 Tablespoons butter, olive oil, or a mixture 1 Onion, sliced thin 1 lb. Carrots, sliced thin 1 Bay leaf 2 Tablespoons chopped parsley 3 Tablespoons white rice 1 Teaspoon paprika 1 Teaspoon cumin Half teaspoon coriander Salt and fresh pepper 7 Cups water or vegetable stock Heat butter/oil over medium heat in soup pot. Add onion, carrots, bay leaf, parsley, and rice cook until onion softens, about 5 minutes. Add spices, half teaspoon salt, and a pinch of pepper. Cook for five more minutes. Add the water/stock and bring to a boil. Lower the heat and simmer, partially covered for about 25 minutes. Remove the bay leaf. Take 2 cups of soup and puree until very smooth and set aside. Puree the remainder of the soup, leaving some “texture”. Put the two portions together and add salt/pepper as desired or other additional complementary ingredients.