Ingredients

• 800 g carrots
• 1 piece onion
• 3 clove garlic
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 pinch red pepper flakes
• 1000 ml vegetable broth
• 2 tbsp white rice
• 1 tsp salt
• 2 tbsp fresh parsley

Instructions

1. Prepare vegetables

   Peel and chop carrots into 2cm pieces. Finely dice the onion into 5mm pieces and mince the garlic cloves. This uniform sizing ensures even cooking in 25-30 minutes total. Do not cut carrots too large or they will take longer to soften completely.

2. Bloom the spices

   Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add cumin, paprika, and red pepper flakes, stirring constantly for 30-45 seconds until fragrant and darkened slightly. Do not let spices burn or they will taste bitter.

3. Sauté aromatics

   Add diced onion to the spiced oil and cook over medium heat for 5-6 minutes, stirring occasionally until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not brown the onion or garlic as this will change the soup's delicate flavor.

4. Add carrots

   Add chopped carrots to the pot and stir to coat with the spiced oil mixture. Cook over medium heat for 3-4 minutes, stirring occasionally until carrots begin to soften at the edges. Do not skip this step as it helps develop deeper carrot flavor.

5. Simmer soup

   Pour in vegetable broth and add rice and salt. Bring to a boil over high heat, then reduce to low heat and simmer covered for 20-25 minutes until carrots are completely tender when pierced with a fork. Do not cook uncovered or liquid will evaporate too quickly.

6. Blend until smooth

   Remove from heat and let cool for 5 minutes. Using an immersion blender, blend the soup for 2-3 minutes until completely smooth and creamy. Taste and adjust salt as needed. Do not blend while hot as this can cause dangerous splashing.

7. Serve hot

   Reheat soup over low heat for 2-3 minutes if needed until steaming hot. Ladle into bowls and garnish with fresh chopped parsley and a drizzle of olive oil. Serve immediately while hot for best flavor and texture. Do not let it sit as it may thicken too much.

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