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Carrot Rice Soup

1 lb Carrots, peeled and chopped
1 md Onion, chopped
1 tb Margarine
4 c Chicken broth, divided
1/4 ts Dried tarragon leaves
1/4 ts Ground white pepper
2 1/4 c Cooked rice
1/4 c Light sour cream
Snipped parsley or mint for garnish

Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2-3 minutes or until onion is tender. Add 2 cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes. Combine vegetables and broth in food processor or blender; process until smooth. Return to saucepan. Add remaining 2 cups broth and rice; thoroughly heat. Dollop soup cream on each serving of soup. Garnish with parsley.

Makes 6 servings.


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