• 2 tablespoons olive oil 

• 2 yellow onions, chopped 

• 1 ½ pound carrots, roughly chopped 

• 1 tablespoon grated ginger

• ½ teaspoon sea salt 

• 4 cups low-sodium chicken or vegetable broth 

• 2 tablespoons uncooked brown rice 

• 2 tablespoons lemon juice 

• Pepper to taste 

1. Heat the oil in a large pot over medium-high heat until hot but not smoking. Add onions, carrots, and salt and cook, stirring occasionally, until soften, about 5-8 minutes.  Add ginger and satuee until fragrant, about 30 seconds. 

2. Add the broth and rice to the pot. Bring to a boil, then reduce heat to low and simmer, covered. Cook for 35-45 minutes until carrots are very tender and the rice is cooked. 

3. Remove the pot from the heat and puree with an immersion blender or puree in small batches in a blender.* 

4. Return blended soup to the pot. Add lemon juice and pepper. Serve with love!   

Store leftovers in airtight containers in the fridge for up to 3 days. If soup thickens, thin with a little water – 1 tablespoon at a time – until the desired consistency. 

* CAUTION if using a blender: blend in small batches. Cover and hold the lid with a towel to prevent the lid from popping off from the steam.