Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 c. chopped onions
2 1/2 c. chopped carrots
1 qt. chicken stock
2 tsp. tomato paste
1 Tbsp. uncooked white rice
1/2 c. heavy cream
1 Tbsp. soft butter (optional)
salt and pepper to taste

Preparation

Melt butter in large pot or Dutch oven, stir in onions and cook until soft.
Stir in carrots, chicken stock, tomato paste and rice.
Simmer gently, uncovered, for 30 minutes.
Puree in blender. Stir in cream.
To serve, simmer, stir in butter (optional) and season to taste.
Serves 4 to 6.