Ingredients
- 6 onions (approximate weight: 600 g – 21 oz)
- 2 carrots (200 g – 7 oz)
- 150 g rice (5,3 oz)
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tbsp salt
- ยฝ tsp pepper
- ยฝ tsp paprika
- 1 tsp dill (parsley, thyme, basil, etc.)
Directions
- Peel, wash, and slice the onions julienne.
- In a large pan, fry the sliced onions in 2 tbsp of vegetable oil with 1 tsp of cumin seeds, until golden.
- Peel, wash and finely chop the carrots.
- Add the finely chopped carrots over the onions and let them cook together for 5 minutes.
- Complete with 1 liter of water (2 pints) and 150 g of rice, and let the soup cook for 25 minutes.
- Optional: Blend the soup with a blender into a cream.
- Season with 1 tbsp of salt, ยฝ tsp of ground pepper, and ยฝ tsp of paprika.
- Add finely chopped dill. (preferred herb)
- Serve with croutons or toast.
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