Springtime Carrot Soup

Combine the chive oil ingredients in a blender and allow to steep for at least 2 hours. Meanwhile, heat the butter, celery, onions, carrots, garlic and rice in a heavy bottomed pot on medium low heat until the onions are softened. Cover the vegetables with water and bring to a boil, then turn the heat down and simmer, covered, for 30 - 40 minutes, until the carrots are soft. Check periodically and add more water if needed. Add the heavy cream, vanilla, white wine, cumin, salt, and pepper and simmer for 10 - 15 more minutes. Take the soup off the heat and purée with a hand immersion blender or in a stand blender. Taste for salt, and season if necessary. Serve in bowls, topped with the chive oil.