Curried Carrot Soup

This "dairyless" wonder is just what the doctor ordered. Brown rice and cauliflower thicken this favorite soup.

• Ready In: 1 hr 20 mins
• Serves: 9
• Yields: 9 10 oz cups

Ingredients

• 12  ounces carrots, large dice or 12  ounces  baby carrots
• 6  ounces Spanish onions, large dice
• 6  ounces cauliflower, large florettes
• 1  cup brown rice, raw
• 2  quarts water
• 3  bay leaves
• 2  teaspoons curry powder
• 1  tablespoon brown sugar
• 1  teaspoon black pepper
• 1  tablespoon kosher salt

Directions

1. combine all ingredients in a soup pot.
2. bring to boil. simmer for about 45- 1 hour.
3. blend in blender until smooth.
4. serve with dollop of sour cream or plain yogurt.