Creamy Carrot Soup
|Carrots||1 Pound, cut into 1 inch chunks|
|Tomato paste||2 Tablespoon|
|Long grain rice||2 Tablespoon|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Parsley sprigs/Carrot curls||2|
Insert metal blade.
Place carrots in work bowl, half at a time (or all at once in a large-capacity processor); process until finely chopped, using on-off pulses.
Finely chop onion.
Melt butter in a 3 to 4-quart pan over medium heat.
Add onion and cook, stirring, until soft.
Add carrots, tomato paste, rice, and 1 1/2 cups of the broth.
Bring to a boil over high heat; then cover, reduce heat, and simmer until carrots are very tender to bite (20 to 25 minutes).
Pour soup into work bowl, half at a time (or all at once in a large-capacity processor); process continuously until pureed.
Return soup to pan; stir in cream and remaining 2 1/2 cups broth.
Bring just to a simmer over medium heat, stirring occasionally.
Season to taste with salt and pepper.
Ladle into individual bowls; garnish with parsley.