Cream of Carrot Soup

2 tablespoons olive oil
2 cups carrot, rough chopped
1 cup onion, chopped
4 cups water
½ cup basmati rice
1 teaspoon sea salt
½ teaspoon cayenne pepper
1-2 cups light coconut milk
2 teaspoons chopped fresh dill

Heat olive oil in large pan. Add carrot and onion and cook until carrots  start to become tender, about 10 minutes. Add water, rice, salt and cayenne. Reduce heat to low and simmer for 20 minutes with lid on. Remove from heat and allow soup to cool for about 10 minutes. Transfer to blender and puree until smooth. Add 1 cup coconut milk and fresh dill and stir to blend. Taste and add additional cup of coconut milk if desired.