Serves 6

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, cut into medium dice
1 teaspoon sea salt
2 lbs carrots, peeled and cut into ½ inch rounds
5 cups vegetable or chicken stock
¼ cup Arborio rice
1 ½ teaspoons ginger juice
1 teaspoon lemon juice
2 tablespoons fresh dill, chopped for garnish

Directions

1. In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 8 minutes). Stir often to prevent browning.
2. Add carrots, cover pot and cook over low heat for about 5-6 minutes. Stir to prevent browning.
3. Add stock and rice to the pot. Raise the heat and bring to a boil. Reduce heat to low and simmer 30 minutes, covered, until carrots are very tender.
4. Blend the soup (use a blender preferably). Add additional stock to desired consistency.
5. Add lemon and ginger juice. Readjust seasonings.
6. Garnish with dill and serve.

Recipe Source: Natural Gourmet Institute – Chef training program