2 lbs. carrots, peeled and sliced
1 large onion, chopped
4 tablespoons vegan butter (I use Smart Balance Light)
3 32-oz. cartons of reduced sodium veggie broth
1 cup uncooked long grain rice
salt and pepper
In large saucepan, cook carrots and onion in vegan butter until onions are tender.
Add broth and rice.
Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly.
Transfer small batches of the soup to a blender and blend until smooth. Stir in some fresh dill to taste. Enjoy!