3 T Margarine
1 Onion, sliced
1/3 C Rice, uncooked
1 lb Carrots, peeled and cut into pieces
1 t Kosher Salt
1 t Thyme Powder
6 cups Vegetable Broth or 6 t of Parve Chicken Soup Powder with 6 C Water
Dill for garnish
Heat margarine in a large soup pot over medium heat. Add onions and Carrots; sauté 15 minutes, stirring occasionally.
Stir in stock, thyme, rice, and salt. Bring mixture to a boil, reduce heat, and simmer 30 minutes or uhtil the rice is cooked and the carrots are tender.
Using an immersion blender, blend until smooth.
Garnish with dill.
Makes 6-8 servings
Created by Alissa Ossip, Plainview, NY