Carrot-Ginger Soup With Lime And Chili

• 1 cup Mahatma(R) or Carolina(R) Basmati Rice
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon ginger, grated
• 1 Serrano pepper, chopped
• 1/2 pound peeled baby carrots
• 3 cups vegetable stock
• 2 tablespoons lime juice
• salt and pepper, to taste

1. Prepare rice per package directions. Meanwhile, in a medium sauce pan, heat oil over medium heat. Add onion, garlic, ginger and pepper and saute 2 minutes. Add carrots and vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender and carefully puree soup to a smooth consistency. This can be done in batches to prevent volume expansion due to the hot liquid. Stir in lime juice and salt and pepper to taste. Place one scoop of rice in bowl and top with soup.
2. 255 /serving
3. 3 g
4. 0 g
5. 0 g
6. 0 mg
7. 237 mg
8. 57 g
9. 4 g
10. 4 g

basmati, vegetable oil, onion, garlic, ginger, serrano pepper, carrots, vegetable stock, lime juice, salt

Taken from www.myrecipes.com/recipe/carrot-ginger-soup-with-lime-chili (may not work)