CARROT-RICE SOUP

1 lb carrots, peeled and chopped
1 medium onion, chopped
1 tbsp margarine
4 cups chicken broth, divided use
1/4 tsp dried tarragon leaves
1/4 tsp ground white pepper
2 1/4 cups cooked rice
TO SERVE:
1/4 cup light sour cream
snipped parsley or mint (for garnish)

Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2-3 minutes or until onion is tender.

Add 2 cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes.

Combine vegetables and broth in food processor or blender; process until smooth.

Return to saucepan. Add remaining 2 cups broth and rice; thoroughly heat.

Dollop soup cream on each serving of soup. Garnish with parsley.

Makes 6 servings
Source: USA Rice Council