Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 large chopped onion
1 bunch carrots, cut into chunks
1 qt. chicken stock
2 Tbsp. tomato paste
2 Tbsp. white raw rice
salt and pepper to taste
1/2 c. heavy cream
1 Tbsp. soft butter

Preparation

Melt butter in large saucepan over moderate heat.
Stir in onion; cook 5 minutes.
Add carrots, chicken stock, tomato paste and rice and simmer gently for 30 minutes.
Puree soup in blender; season with salt and pepper and stir in cream.
Before serving, reheat soup on low heat; bring to a simmer.
Remove pan from heat; stir in additional tablespoon of soft butter.
Garnish with carrot curls if desired.