Avocado soup with limes

Ingredients for 4 servings:

• 200 g rice, red, French
• 1 onion(s), white
• 3 carrots
• 1 stalk(s) leek
• 20 g fresh ginger
• 3 limes
• 2 avocados
• 8 sprigs coriander
• 3 tbsp flour
• 9 tbsp olive oil
• 1 liter vegetable broth
• some salt
• some chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the onions and cut into thin strips. Finely chop or grate the ginger. Slice or grate the carrots lengthwise into very fine strips. Cut the leeks into 1 cm thick rings. Halve and juice 2 limes. Finely slice the remaining lime. Halve the avocados, scoop out the flesh from the skin, cut into large cubes, and then mix with the lime juice. Cook the rice in salted water according to the package instructions and then drain well. Mix the onion strips with the flour. Heat 4 tablespoons of oil in a pan. Tap off any excess flour from the onions. Fry the onions in the hot oil until golden brown, remove and drain on kitchen paper. Heat 2 tablespoons of oil in a saucepan. Sauté the ginger and leeks for 2 minutes. Add the vegetable stock. Bring to a boil and simmer for 5 minutes. Add the carrots and simmer for another 4 minutes. Mix in the rice, avocado, lime juice, and 3 tablespoons of oil, season with salt and chili flakes, and heat the soup back up again, but do not let it boil again. Serve the soup in deep bowls. Sprinkle lime slices and coriander leaves over the soup. Serve immediately while hot.