Carrot Soup with Smoky-Spicy Butter

From My Kitchen, by Deborah Madison

For the carrot soup:
2 Tablespoons ghee or coconut oil
1 onion
1 lb. carrots, scrubbed well and sliced
sea salt and pepper
3 tablespoons white rice 
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon turmeric
2 tablespoons finely minced cilantro stems
water, veggie or chicken stock

If you want to add the smoky-spicy butter for a more complex, rich flavor:
2 Tablespoons finely sliced green onion
2 garlic cloves, coarsely chopped
2 teaspoons hot or sweet paprika (not smoked)
2 teaspoons hot or sweet paprika (smoked)
2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 tablespoons chopped parsley and/or cilantro
sea salt
grated zest of one lime and juice of one lime
1/2 cup butter, at room temperature

Soup:

Melt the coconut oil or ghee in a soup pot over medium heat.  Add the onion, carrots and rice.  Cook, stirring frequently, until the onions have softened, about 5 minutes, then add the cumin, coriander, paprika, and turmeric, along with about 1 teaspoon of salt, and some fresh ground black pepper.  Continue to cook for about five minutes.  Add 5 1/2 cups water or stock and bring it to a boil.  Then lower the heat and simmer, partially covered for about 25 minutes.  Let the soup cool a little, and then puree at least two cups of it (or all of it) until smooth.  Return the soup to the pot and serve.  

Butter:
Grind the green onion and garlic, paprikas, cumin, coriander, parsley, 1/4 teaspoon salt, lime zest and lime juice in a mortar to form a rough paste.  Stir the paste into the softened butter and make sure it is well blended.  Dollop a generous spoonful onto your soup!  If you have extra, roll it into a log with some plastic wrap or waxed paper and keep in the fridge.  You can cut off rounds and add to rice or soup to spice it up.