Spicy Moroccan Carrot Soup

• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 lb carrot, thinly sliced
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground paprika
• 1 cup carrot juice
• 2 tablespoons tomato paste
• 3 tablespoons rice
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup fresh cilantro, chopped

1. In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
2. Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
3. Reduce to simmer, cover and cook for 20 - 30 minutes.
4. Transfer to a food processor and puree until smooth.
5. Garnish with cilantro and serve.

olive oil, onion, garlic, carrot, ground cinnamon, ground ginger, ground turmeric, ground paprika, carrot juice, tomato paste, rice, salt, fresh ground black pepper, fresh cilantro

Taken from www.food.com/recipe/spicy-moroccan-carrot-soup-502940 (may not work)