Melt butter; saute onion until translucent; add ginger & carrots, cook approx. 6 minutes. Add cider, bring to boil over med-high heat stirring bottom of pan to deglaze. Cook until liquid reduces by half. Add broth & rice, bring to boil. Salt & pepper to taste.
Reduce heat to low, cover, cook approx. 30 minutes until carrots very tender. Let mixture cool.
Puree mixture in food processor or blender, puree until smooth. Adjust seasonings, serve with dollop of low-fat yogurt.
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