Creamy Carrot Soup

Serves 6



2 Lbs. of carrots, scrubbed but not peeled

2 quarts of liquid--I usually use canned, low-sodium,

fat-free Chicken Broth, but you can use water or,

vegetable broth instead

1 large onion, chopped

1 tablespoon of Curry Powder

1 tablespoon of Ground Ginger

1/2 cup of uncooked white rice (not instant)



In a large soup pot, saute the onion over medium heat in a little bit

of oil until it's just beginning to brown. Add the curry and ginger

and saute for 30 seconds more, being careful not to let the spices

burn (warming the curry like this beforehand will mellow the flavor).



Cut the carrots into large chunks and add to the soup pot. Pour in

the liquid and the rice and bring to a boil. Reduce the heat to low

and simmer covered for 30-45 minutes, until the carrots are soft and

the rice is cooked. Puree the soup in a blender or food processor

until smooth.



When serving the soup, to make a pretty presentation, you can put a

small spoonful of fat-free sour cream on top of each bowl and swirl it

around a bit.