Creamy Carrot Soup 3/4 cup chopped onion 3 TBS butter, divided 3 cups chopped carrots 3 cups chicken broth (I used “Imagine” free range) 2 TBS uncooked long grain rice 1/2 cup heavy cream (I used half and half, sometimes I use a combo of half-n-half and 2% milk) 1 to 2 TBS tomato paste 1/2 tsp salt 1/4 tsp white pepperIn large pot, saute the onion in 2 TBS butter, until soft. Add the carrots, broth and rice.  Bring to a boil.  Reduce heat cover and simmer for about 25 mins. or until carrots and rice are tender.  Cool slightly.  Transfer to a blender or food processor (or use your handy dandy immersion blender); process until smooth.  Return to pot.  Add the cream, tomato paste, salt, pepper and remaining butter.  Heat through (I usually have to smoosh the paste against side of pot to get it to melt intosoup). This makes about 4 servings…for the effort, I usually double the recipe.  It freezes nice too.  Enjoy!

(Source- Julie Berg, from our annual November Marion’s” many friends” retreat at Stratton Mt.)