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