Easy recipe Easy Recipe Carrot-Rice Soup

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Makes six servings. about one pound carrots, peeled and chopped about one medium Onion, chopped about one tablespoon margarine (Recipes by ingridients margarine) about four cups chicken broth, divided one quarter teaspoon dried tarragon (Recipes by ingridients tarragon) leaves one quarter teaspoon ground white pepper (Recipes by ingridients white pepper) two one quarter cups cooked rice (Recipes by ingridients rice) one quarter cup light sour cream (Recipes by ingridients sour cream) Chopped parsley or mint for garnish Directions Cook carrots and Onion in margarine (Recipes by ingridients margarine) in large saucepan or Dutch oven over medium-high heat two to three minutes or until Onion is tender. Easy Recipe Carrot-Rice Soup. Add two cups broth, tarragon (Recipes by ingridients tarragon) and pepper. Reduce heat simmer ten minutes. Easy Recipe Carrot-Rice Soup. Combine vegetables and broth in food processor or blender process until smooth. Return to saucepan. Add remaining two cups broth and rice thoroughly heat. Dollop sour cream (Recipes by ingridients sour cream) on each serving of soup. Garnish with parsley..