Carrot Rice Soup
|Long-grain rice||1⁄4 Cup (4 tbs)|
|Water||6 Cup (96 tbs)|
|Hot red pepper||To Taste|
|Tomato paste||1 Tablespoon|
|Half and half||1 Pint|
Peel and slice the carrots and onion.
Wash the rice.
Combine them all in a pan and pour in the water.
Bring to boil over high heat.
Reduce heat and simmer, covered, for about twenty-five minutes.
Transfer contents to a blender container or work bowl of a food processor fitted with the steel blade.
Season with the salt and pepper.
Add the tomato paste and blend again.
Return mixture to pan and bring to a boil.
Transfer to a serving bowl.
Blend in the half-and-half.
If you want a thinner soup, add some water.