Recipe: Cream of Carrot Soup (served hot or cold, blender)

CREAM OF CARROT SOUP

4 carrots, peeled and sliced
1 medium onion, sliced
1 celery stalk, cut into 1-inch chunks
1 1/2 cups chicken stock, divided use
1/2 cup cooked white rice
1 teaspoon salt
3/4 cup light cream
Ground cayenne pepper (to taste)
GARNISHES:
sour cream
diced roasted red bell peppers

In a small stockpot, bring vegetables and one cup of chicken stock to a simmer, and cook for 20-25 minutes. Let cool for 15-20 minutes.

Pour soup into blender with remaining stock, rice, salt and cayenne. Blend on LO for 1-2 minutes, until smooth.

Add cream and chill in refrigerator to serve cold, or reheat to just below a simmer to serve hot. Garnish each serving with diced peppers and a dollop of sour cream.

Makes 8 servings
Source: Waring Blender manual