10 Carrots, chopped

1 small Onion, chopped

5 C. Vegetable or Beef Broth

3 tsp. Curry Powder

1/4 C. Brown Rice

1 tsp. minced Ginger

2 Cloves Garlic, minced

Parsley Sprig, Bay Leaves, Salt and Pepper

 

Melt butter in medium skillet. Add carrots and onion and sauté until soft, approximately 10-15 minutes. Next add remaining ingredients, bring to a boil and simmer for 30-40 minutes. Remove parsley and bay leaves; pour mixture into blender (in batches) and puree. Serve hot or cold. 4 servings