Spiced Carrot Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 | tb | Oil |
| 1 | Onion; peeled and diced | |
| 3 | Cloves garlic; minced | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Brown sugar |
| 1 1/2 | ts | Ground cumin |
| 3/4 | ts | Ground coriander |
| 1 | lb | Medium carrots; peeled and sliced 1/2-inch thick |
| 1/2 | c | Raw white rice |
| 1 | Bay leaf | |
| 1 | qt | Chicken stock Or Vegetable Stock or water |
| CRISPY FRIED SHALLOTS | ||
| 10 | Shallots; peeled and sliced very thinly crosswise (10 to 15) | |
| Knife | ||
| 4 | ts | Flour |
| OIL FOR DEEP FRYING | ||
| 3 | Inches neutral vegetable oil in heavy pot | |
| 1 | ts | Salt |
Advertisement