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Cream Of Carrot Soup #2

ingredients

1 lb (455 g) carrots, diced
4 oz (110 g) onion, diced
2 pints (1.1 litres) water or kombu stock
4 oz (110 g) cooked brown rice
1 - 2 teaspoons miso or yeast extract

method

1. Simmer the carrot and onion in water until tender.

2. Sieve or liquidize with the rice, reheat and adjust the seasoning to taste with miso or yeast extract.

3. Serve garnished with finely chopped fresh parsley or chives, a swirl of natural yogurt or herb-tossed Croutons.

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