INGREDIENTS

3 whole carrots

1 medium onion

1/4 c sushi rice

2 tablespoons of vegetable or olive

2.5 cups of water

1 vegetable or beef bullion cube

pinch of white pepper

DIRECTIONS

1. Wash and peel the vegetables.

2. Brown the vegetables and rice lightly in the oil in the bottom of the stock pot.

3. Add the water and the bullion cube.

4. Cook the vegetables and rice until they soften.

5. Sauce the soup with an immersion blender or using a potato masher and heat it again to a light boil.

6. Season the soup, check how it tastes, and add seasonings as necessary.

7. Serve with a good piece of bread (perhaps, sourdough rye!)

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