Prepare rice per package directions. Meanwhile, in a medium sauce pan, heat oil over medium heat. Add onion, garlic, ginger and pepper and sauté 2 minutes. Add carrots and vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender and carefully puree soup to a smooth consistency. This can be done in batches to prevent volume expansion due to the hot liquid. Stir in lime juice and salt and pepper to taste. Place one scoop of rice in bowl and top with soup.
Calories: 255 /serving Total fat: 3 g Sat. fat: 0 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 237 mg Carbohydrates: 57 g Fiber: 4 g Protein: 4 g
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