1 tbsp. unsalted butter
6 carrots, coarsely chopped
1 celery stalk, coarsely chopped
1/2 lg. onion, coarsely chopped
1 clove garlic, pressed or minced
1/2 c. Cadonnay
Salt & freshly ground black pepper
2 tbsp. thinly stick fresh chives or fresh tarragon
1 1/2 tbsp. curry powder
1 tsp. minced fresh ginger
1/3 c. long grain white rice
6 1/2 c. homemade vegetable broth or 4 cans (14 1/2 oz. each) reduced salt chicken broth
Yogurt (optional)

In a 3-4 quart pan over medium-high heat. Combine butter, carrots, celery, onion and garlic. Cover and cook, stirring often until onions turn soft and clear, about 5 minutes. Add curry powder, ginger and rice, stirring for 1 minute. Pour broth over mixture and bring to a boil. Reduce heat and simmer, covered, until rice is tender to bite, 20-25 minutes.

In a blender or food processor, whirl soup, a portion at a time, until shortly pureed. Return to pan and add Chardonnay. Stir over medium heat until hot. Season to taste with salt and pepper.

Ladle into warmed soup bowls. Garnish with yogurt and chives; makes 6-8 servings as a light supper entree. Accompany with a salad and Chardonnay. Approximately 110 calories.