Ingredients:
4 Tbsp. olive oil
1 pound plus a few, peeled, sliced carrots
1 large onion, chopped
8 cups chicken broth
1 cup cooked brown rice
1/2 tsp. curry
1/2 tsp. ground marjoram
1/2 tsp. white pepper
1 cup milk of choice
1/2 tsp. salt
Directions:
In a large pot add oil, carrots, and onion. Cook for 10 minutes on low. Stir often. Add both. Bring to a boil. Add curry and marjoram. Cover and simmer for 20 minutes or until carrots and onion are tender. Puree in blender and add white pepper. Put back in pot, add milk and salt. Do not boil after adding milk. Serve with cooked brown rice.
