Carrot Soup

Lauren and I made this soup together on several occasions. Virtuous, tasty, and easy to make. Also freezes well. 

• 1 Tbs unsalted butter
• 1 Tbs olive oil
• 1 large onion, chopped
• 2 lbs carrots, coarsely chopped
• salt
• sugar
• 2 qts vegetable stock
• 8 heaping Tbs white rice
• ground white pepper

Directions

1. Cook onion in butter and olive oil in a soup pot for 5 minutes over medium low heat. Add carrots and a pinch of sugar. Cover partially and cook for 10 minutes, stirring often.
2. Add rice, stock, salt, and sugar. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
3. Blend in batches and spice to taste.