CARROT SOUP

1/4 cup butter

1 medium onion

1 garlic clove

1/4 cup rice

1 1/2 cups sliced carrots 

Salt

Parsley

1500 ml low sodium chicken broth or vegetable broth

Melt butter.  Sauté onion and garlic.  Add broth, carrots, rice salt and parsley.  Bring to a boil; cover and simmer 20-25 minutes until carrots are tender.  Blend with a blender or with a hand blender until smooth.

Makes 6 servings.

I use the readymade puree or minced garlic.

Thank you to Mary Marcotte