Roxanne Chan gets cooking inspiration from her garden: “I had an abundance of carrots—the challenge was to find a way to use the Mahatma rice creatively with them!” Chan suggests serving this soup with your favorite flat bread and a spinach salad. This recipe won an honorable mention in VT’s 2007 reader recipe contest.
Heat oil in large pot over medium-high heat. Add carrots, onions, garlic, cinnamon, turmeric, cumin, and red pepper flakes; sauté 3 minutes. Add broth, and bring to a boil. Reduce heat to medium-low, cover, and simmer 30 to 35 minutes, until carrots are very tender.
Purée carrot mixture with carrot juice, rice, and mint in blender until smooth. Stir in lemon juice and zest. Return to pot to warm, if necessary. Serve hot or chilled, garnished with almonds and mint.