2/3 lb carrots, peeled, sliced 1 med onion, peeled, diced 1 tsp fresh ginger, minced 3 TBS butter 3 TBS olive oil, light 1/2 cup white wine 3 TBS rice, uncooked 4 cups chicken stock (or two 14 oz cans chicken stock) 1/4 tsp thyme, dried 1/2 tsp salt 1/8 tsp black pepper Saute carrots, onion and ginger in fat. Add white wine. Add all other ingredients. Bring to boil. Simmer for 1/2 hour, until rice is tender. Let cool slightly. Liquefy in blender. Reheat to serve. Adapted from Wayne Sartis.