Instructions: Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 10 to 15 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with a wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with Crispy Fried Shallots.

This recipe yields 4 to 6 servings.

Comments: This pureed soup is delicious hot and delicious cold.

Yields are high to allow for leftovers! Soup will be thicker when cold so thin if desired with milk, cream, stock or water.

Also, this pureed soup lends itself to other garnishes: A dollop of Crema, creme fraiche or sour cream.

A sprinkling of herbs.

A spoonful of red or green salsa (crunchy texture contrast).

Freshly fried tortilla chips floating on top.

Several of the above!

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