Carrot Soup(California Style) - cooking recipe

Ingredients

2 liters chicken broth, cooked, cooled and skimmed of fat (2 1/2 to 3 qt.)
4 c. sliced carrots
1 chopped onion
3 Tbsp. tomato paste
3 Tbsp. raw rice (Uncle Ben's or other converted)
2 Tbsp. butter
white pepper

Preparation

Fry onion in 2 tablespoons butter until of golden color and add it along with all the other ingredients to the chicken broth. Simmer one hour.
When finished cooking, put in blender in small batches and blend.
Return to pot and add one carton whipping cream (or use milk, if calorie conscious) and white pepper to taste.