Carrot Soup with Onion Relish

In a soup pot, melt the butter over medium heat. Add the onion, carrots, bay leaf, parsley, and rice. Cook to soften the onion, stirring frequently for about 5 minutes.

Add the spices, 1/2 teaspoon of salt, and some pepper. Cook 5 minutes longer. Add the water and bring to a boil, then lower the heat and simmer, partially covered, for 25 minutes.

While the soup is cooking, make the relish by mixing all the ingredients together.

Remove the bay leaf from the soup. Puree 2 cups of the soup until smooth, then puree the rest, leaving a little texture and flecks of carrot. Taste for salt and serve each bowl with a spoonful of the relish.

Recipe Source: "Vegetarian Cooking for Everyone," by Deborah Madison