3 cups thinly sliced carrots
1 tablespoon rice
1 cup chicken broth
1 cup water
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup reduced fat (2%) milk
1/3 cup chopped fresh mint
Preparation Instructions:
In a saucepan, combine carrots, rice, chicken broth, water, sugar, salt, and cayenne. Simmer, covered, for 17 minutes or until the rice is tender. Puree in a food processor along with milk. Reheat and stir in mint. Serve 4.