1. COOK and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender. Stir in ginger. Add broth and water. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender.
2. STIR in rice; simmer an additional 10 minutes. Stir in milk.
3. PUREE the soup with a hand-held blender, or in batches using a countertop blender or food processor. Return soup puree to pot; cook on low heat until heated through, stirring occasionally. Season with salt and pepper.