Casablanca Carrot Soup

• 2 Tbs. olive oil
• 1 lb. carrots, cut into 18-inch rounds
• 2 green onions, minced (2 Tbs.)
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. Simply Organic Ground Cinnamon
• 1/2 tsp. Simply Organic Ground Turmeric
• 1/2 tsp. Simply Organic Ground Cumin
• 1/4 tsp. Simply Organic Red Pepper Flakes
• 2 14.5-oz. cans low-sodium vegetable broth
• 2 cups carrot juice
• 1 cup cooked Mahatma Natural Long Grain Brown Rice
• 1/4 cup chopped fresh mint
• 1 Tbs. lemon juice
• 1 tsp. 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, and red pepper flakes; saute 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. Puree carrot mixture with carrot juice, rice, and mint in blender 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.

olive oil, carrots, green onions, clove garlic, ground cinnamon, ground turmeric, ground cumin, red pepper, vegetable broth, carrot juice, grain brown rice, fresh mint, lemon juice, lemon zest, almonds

Taken from www.vegetariantimes.com/recipe/casablanca-carrot-soup/ (may not work)