Carrot Soup

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.

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