Carrot And Tomato Soup - cooking recipe

Ingredients

2 (16 ounce) bags carrots, peeled and sliced
4 (14 1/2 ounce) cans chicken broth (College Inn)
4 teaspoons raw white rice
2 dashes cayenne pepper
1 cup whole tomato, canned, cut into chunks and drained
salt (optional)

Preparation

Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
Puree the soup in a blender or with an immersion blender.
Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
Correct seasoning to taste, adding salt if desired.