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Carrot Soup with Onion Relish




Source of Recipe


Vegetarian Cooking for Everyone, Deborah Madison


List of Ingredients




2 tablespoons olive oil
1 onion, thinly sliced
1 pound carrots, thinly sliced
1 bay leaf
2 tablespoons chopped parsley
3 tablespoons white rice
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
salt & freshly milled pepper
7 cups water or vegetable stock
plus 1 cup water
Onion Relish
1/3 cup finely diced white onion
1 serrano chile, finely chopped
2 tablespoons chopped cilantro
few leaves of cinnamon basil, if available, or regular basil
grated zest and juice of 2 limes

Recipe



In a soup pot, heat the oil over medium heat. Add the onion, carrots, bay leaf, parsley, and rice; cook to soften the onion, stirring frequently, about 5 minutes. Add the spices, 1/2 teaspoon of salt, and some pepper, and cook 5 minutes longer. Add the water and bring to a boil, then lower the
heat and simmer, partially covered, for 25 minutes.
While the soup is cooking, make the relish by mixing all the ingredients together. Remove the bay leaf from the soup. Puree 2 cups of the soup until smooth, then puree the rest, leaving a little texture and flecks of carrot. Taste for salt and serve each bowl with a spoonful of the relish.