Casablanca Carrot Soup

Casablanca Carrot Soup

2 tablespoons olive oil

1 pounds carrots, cut into 1/8-inch rounds

2 green onions, minced 

1 clove garlic, minced 

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

½ teaspoon  ground cumin

½ teaspoon allspice

½ teaspoon ground ginger

¼ teaspoon red pepper flakes

5 cups vegetable broth

2 cups carrot juice

1 cup cooked brown rice

¼ cup chopped fresh mint

1 tablespoon lemon juice

1 teaspoon lemon zest

Sliced almonds and mint sprigs for garnish, optional

1. Heat oil in large pot over medium-high heat. 
2. Add carrots, onions, garlic, cinnamon, turmeric, cumin, allspice, ginger, and red pepper flakes; sauté 3 minutes. 
3. Add broth, and bring to a boil. 
4. Reduce heat to medium-low, cover, and simmer 30 to 35 minutes, until carrots are very tender.
5. Purée carrot mixture with carrot juice, rice, and mint in a food processor until smooth. 
6. Stir in lemon juice and zest. 
7. Return to pot to warm, if necessary. 
8. Serve hot or chilled, garnished with almonds and mint.