Melt butter. Add onion and garlic and cook until soft, about 10 minutes. Add carrots, tomato paste, rice and chicken broth. Bring to a boil. Reduce heat and simmer 25 minutes.
Using blender, puree small portions at a time. When finished, return pureed soup to pot and add cream. Salt and pepper to taste. Stir often while reheating. Optional garnish: carrot twist.
Ingredients
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2 tablespoons butter
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1 onion, chopped (large)
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1/2 teaspoon chopped garlic
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1 pound carrots, cleaned and chopped
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2 tablespoons tomato paste
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2 tablespoons rice
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4 cups chicken stock
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1/2 cup heavy whipping cream
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salt and pepper to taste
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