Sweet Pepper and Carrot Soup

• Melt 4 tbs olive oil in soup pot; sauté 1 cup chopped onion and 1/4 cup white rice for 5 minutes.
• Chop 2 bell peppers, one green and one red, and add to onion along with 2 cups chopped carrots.
• Stir over medium heat 10 minutes; add a grinding of black pepper, 2 tbsp each chopped parsley and dill.
• Add juice and zest from 1 orange and cover with 6 cups stock.
• Bring to a boil, then simmer until carrots are tender, about 30 minutes.
• Cool, then puree.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook