Carrot-Rice Soup

Description

Makes 6 servings.

Ingredients

• 1 pound carrots, peeled and chopped
• 1 medium Onion, chopped
• 1 tablespoon margarine
• 4 cups chicken broth, divided
• 1/4 teaspoon dried tarragon leaves
• 1/4 teaspoon ground white pepper
• 2 1/4 cups cooked rice
• 1/4 cup light sour cream
• Chopped parsley or mint for garnish

Procedures

1. Cook carrots and Onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until Onion is tender.
2. Add 2 cups broth, tarragon and pepper. Reduce heat; simmer 10 minutes.
3. Combine vegetables and broth in food processor or blender; process until smooth.
4. Return to saucepan.
5. Add remaining 2 cups broth and rice; thoroughly heat.
6. Dollop sour cream on each serving of soup.
7. Garnish with parsley.