Pureed Carrot Soup

• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 pounds sweet carrots, peeled and thinly sliced
• Salt to taste
• 1/4 teaspoon sugar
• 2 quarts water, chicken stock, or vegetable stock
• 6 tablespoons rice, preferably Arborio
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
• 1 cup toasted croutons for garnish (optional)

1. Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion.
2. Cook, stirring, until tender, about 5 minutes.
3. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant.
4. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar.
5. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
6. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade.
7. The rice should no longer be recognizable (it thickens the soup).
8. Return to the pot.
9. Stir and taste.
10. Adjust salt, add a generous amount of freshly ground pepper, and heat through.
11. If the sweetness of the carrots needs a boost, add another pinch of sugar.
12. Serve, garnishing each bowl with croutons and a sprinkle of herbs.

unsalted butter, extra virgin olive oil, onion, sweet carrots, salt, sugar, water, rice, freshly ground pepper, fresh herbs, croutons

Taken from cooking.nytimes.com/recipes/1012652 (may not work)