Soup/Carrot And Ginger
| A: | 4T canola oil |
| 1# carrots, peeled and chopped | |
| 1/2C onion, chopped | |
| 1/4C ginger, minced | |
| 3T white rice (uncooked) | |
| B: | 4C vegetable stock |
| C: | 2/3C plain Greek yogurt |
| salt and pepper to taste | |
| 3T chives | |
| 1. | Saute (A) over low heat, 30 minutes until carrots are tender. |
| 2. | Add (B) and blend with immersion blender until smooth. |
| 3. | Add (C) and serve. |
Servings: 6