Red Pepper and Carrot Soup

brought by Rachel Durrazani

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill (I used freshed)
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock (I used stock)

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup (I actually puree it all) and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.