|Sliced carrot||4 Cup (64 tbs)|
|Sliced onion||1 Cup (16 tbs)|
|Vegetable broth/Garlic broth||8 Cup (128 tbs)|
|Brown rice||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Margarine/Butter||2 Tablespoon, thinly sliced|
Melt 3 tablespoons margarine in a large, heavy bottomed pan or Dutch oven over low heat.
Stir in carrot, onion, thyme, and pepper.
Cover and let cook about 10 minutes, stirring occasionally.
Add broth; simmer mixture and add rice.
Let cook until rice is tender (45 to 50 minutes).
Put mixture in blender or through a sieve.
When mixture is smooth, add salt and pepper to taste.
Bring the soup to serving temperature, stir in 2 tablespoons butter and serve immediately.