CARROT AND CORN SOUP

The addition of the raw rice thickens the soup and gives it a creamy consistency without the added fat calories of cream.

1 teaspoon olive oil
1 small onion, thinly sliced
4 large carrots, about 1 pound, cut in small chunks
6 cups water
2 tablespoons raw rice
1 large clove garlic, pressed
1 teaspoon cumin
Salt and pepper to taste
Zest of 1 medium orange
1/2 cup orange juice
TO SERVE:
1/2 cup cooked corn
yogurt

In a large pot, heat oil and add onion. Cook for a few minutes on medium to soften onion.

Add carrots, water, rice, garlic, and cumin. Bring to a boil, cover and turn to medium low heat and simmer until carrots are soft.

Puree the mixture in a blender, food processor or food mill. Taste and add salt and pepper to taste. Add zest and orange juice and blend to incorporate. Taste and adjust seasoning.

TO SERVE:
Serve the soup with the corn sprinkled on the top and, if desired, a dollop of yogurt.