Carrot-and-Red-Pepper Soup

• 2 tablespoons unsalted butter
• 1 red bell pepper, diced
• 2 cups diced onion
• 1 pound carrots (about 7 medium), peeled and thinly sliced
• 2 tablespoons white rice
• Salt and freshly ground black pepper
• 2 tablespoons chopped parsley
• 3 tablespoons chopped fresh dill
• Juice and zest from one orange
• 6 cups Roasted-Vegetable Stock (recipe follows)

1. Melt the butter in a large pot and add pepper, onion, carrots, rice and 1 teaspoon salt.
2. Cook over medium heat, covered, until onion is very soft, about 10 minutes.
3. Add a few grinds of pepper, the parsley, dill, orange juice, zest and the stock.
4. Bring to a boil, lower the heat and simmer, partially covered, until rice is cooked, about 25 minutes.
5. Cool briefly and puree all but 1 or 2 cups of the soup.
6. Return it to pot, reheat and season with salt and pepper.

unsalted butter, red bell pepper, onion, carrots, white rice, salt, parsley, dill, orange, roastedvegetable

Taken from cooking.nytimes.com/recipes/7702 (may not work)