Carrot Soup

Yes, carrot soup. Simple and delicious.

4 tbs of butter (or margerine or oil)
1 large onion minced
3 tbs of tomatoe paste
1/4 cup of raw rice (brown or white, what have you)
2 1/2 quarts of broth (or broth and water mixed to total 2 1/2 quarts)
1 1/2 lbs of carrots, cut into 1/2 inch pieces
1 cup of cream, milk, or 1 cup soy milk + 1/2 tbs of tahini
salt and pepper to taste

1. Melt the butter or heat the oil in a large pot over medium-high (medium if your stove runs hot like mine). Add the minced onion and cook, stirring constantly for about five minutes until onions begin to brown a bit. Stir in the tomatoe paste; add the rice and stir to coat with butter/oil.

2. Gradually stir or whisk in the broth. Add the carrots and reduce heat to low/med-low and simmer uncovered until the carrots are tender (but not mushy) about 40 minutes.
Carefully mash up carrot pieces with potatoe masher, back of spoon, what have you OR puree in batches in a food processor or blender (be careful about doing this with hot liquids, don't over load the appliance or hot soup will be flying), or with a stick blender. Add salt and pepper to taste and swirl in the cream.