30 ml butter 1 tbsp
1 small onion, chopped
500 g carrots, diced 1 lb
500 ml vegetable broth 2 cup
30 ml raw white rice 2 tbsp
salt & pepper to taste
2 ml dried thyme, crumbled 1/2 tsp
1 bay leaf
375 ml milk 1 1/2 cup
In a medium saucepan; heat butter over medium heat. Add onion and cook, stirring until softened, about 5 minutes. Add carrots, broth, rice, salt, pepper, thyme and bay lef. Cover and bring to boil. Reduce heat and let simmer for about 20 minutes or until carrots and rice are tender. Remove bay leaf and discard.
Transfer carrots and rice to blender. Puree mixture. Add remaining soup mixture and process, a little a time. Blend until smooth. Pour back in saucepan, add milk and heat through.
Serves 4