Great Carrot Soup Recipe courtesy of Katie Salberg.
1-1/2 lbs carrots, peeled and thinly sliced, or finely chopped.
4 tablespoons of butter
2 tsp. of sugar
3 fresh thyme sprigs or 1 tsp. dried thyme
1/2 cup of long grain rice, preferably basmati, rinsed
6 cups of vegetable broth
salt & pepper to taste (I didn't use any)
Cook the carrots with the butter, sugar, thyme, and rice in a 4 qt. pot over medium heat until the carrots begin to soften, about 10 minutes.
Add the broth and bring to a simmer.
Simmer for about 45 minutes until the rice is puffed and soft.
Puree & Whalla!