2 lbs. carrots, peeled and sliced
1 large onion, chopped
4 tablespoons vegan butter (I use Smart Balance Light)
3 32-oz. cartons of reduced sodium veggie broth
1 cup uncooked long grain rice
fresh dill
salt and pepper
In large saucepan, cook carrots and onion in vegan butter until onions are tender.
Add broth and rice.
Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly.
Transfer small batches of the soup to a blender and blend until smooth. Stir in some fresh dill to taste. Enjoy!