This soup has a deep smoky flavor and many antioxidant-boosting ingredients!
Heat olive oil over medium heat in a large soup pot. Add shallots, carrot and 1 teaspoon of salt. Saute until shallots begin to brown, 7-10 minutes. .
Puree with an immersion blender or in a blender/food processor. Season as needed with more salt, pepper and cayenne pepper if you like it spicy.
Stir in the cooked brown rice.
Serve topped with grated Parmesan cheese if you'd like.