Dilly Carrot Soup

 Here is another carrot soup recipe.  I found this one in Vegetarian Cooking for Everyone by Deborah Madison and is reproduced here with only a few minor changes.  It is more savory and aromatic than the other two Carrot Soups in this blog, and it might be my favorite so far. 

2 Tbs olive oil
1 red pepper, cut into 1 inch pieces
2 cups diced onion
1 pound carrots, sliced thinly
2 Tbs uncooked white rice, or 1/2 cup leftover white rice
1 tsp salt
1 Tbs dried parsley
1 1/2 Tbs dried dill
1 Tbs orange concentrate
6 cups water
1 Tbs vegetable soup base 

Salt and pepper to taste

Heat the olive oil in the bottom of a large pot and then add the onion and pepper.  Sautee until softened. Add the sliced carrots and salt and cook a few minutes more.  Add the parsley, dill, orange juice concentrate, water and soup base. Simmer for 25 minutes until the rice and the carrots are cooked through. 

Remove the pot from the stove. Transfer half of the soup into a blender and blend until fairly smooth.  Return blended portion to the pot and serve. At the table allow diners to season with salt and pepper to taste.