Creamy Carrot Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 medium onion, finely chopped
1 lb carrot, thinly sliced
1/3 cup arborio rice or 1/3 cup short-grain rice
4 cups chicken stock or 4 cups vegetable broth
sea salt & fresh black pepper
2 tablespoons green onion tops or 2 tablespoons chives, chopped

Preparation

Heat the oil in a heavy 4-quart saucepan over medium-high heat.
Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
Stir in the carrots and cook, stirring another 2 to 3 minutes.
Add the rice and broth and season with sea salt to taste.
Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.
Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.
Transfer the soup to a food processor or blender; process until smooth.
Scrape down the sides and process a few more seconds.
Return the soup to the saucepan.
Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.
For Vegetarian/Vegan use only the vegetable broth.