Carrot Soup With Lime and Chiles

"This soup contains a wealth of cold-healing foods, from garlic to carrots to chicken broth." - Adapted from the Prevention Magazine book, "Natural Healing Guide 2002" If you'd like you can do as the recipe originally stated and use uncooked instant brown rice- just add an extra cup of water to the recipe and put the rice in with the carrots. This would be easy to make vegetarian by using vegetable broth rather than chicken.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil or 1  tablespoon olive oil
• 1  large onion, chopped
• 2  garlic cloves, chopped
• 1⁄2 lb carrot, roughly chopped
• 1⁄2 cup brown rice, cooked
• 3 1⁄2 cups  chicken stock or 2 (14 ounce) cans chicken broth
• 1⁄2 teaspoon salt
• 2  tablespoons  chopped green chilies
• 1  lime, juice of

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and sauté for about 3 minutes, until transparent.
3. Add the garlic and sauté one minute longer.
4. Add the carrots, broth and salt.
5. Bring to a boil, then reduce the heat to medium-low.
6. Simmer, partially covered for about 20 minutes, or until carrots are tender.
7. Stir in the chiles, lime juice and rice.
8. Cool and purée the soup with a food processor, blender or immersion blender.
9. The easiest way to puree is to add the solid ingredients to your food processor with just enough liquid to puree and then mix this thick pureed mixture back into the broth.
10. Reheat, if necessary and serve warm.