Carrot Brown Rice Soup

INGREDIENTS

2    tablespoons butter

1    cup onion or leek, chopped

2    cups carrots, minced in a food processor

2    cups chicken broth or white table wine

½   teaspoon ground ginger

½   cup pre-cooked brown rice

1    cup reduced fat (2%) milk

METHOD

Place a large skillet over medium-high heat and melt the butter. Add the onions and cook for 2 to 3 minutes and add the carrots. Cook for 3 to 4 minutes and add the broth, ginger and brown rice. Bring to a boil, reduce heat to a simmer, cover and cook for 12 minutes or until rice and carrots are very soft and tender.

Remove from the heat and allow the soup to cool slightly. Add the milk, transfer to a food processor or blender and process to a smooth puree. Return to a clean sauce pan (if lumps bother you, run through a strainer to the clean pan) and reheat before serving.

Based on a recipe from Better Homes and Gardens  magazine