2 tbsp. butter
1 lg. onion, finely chopped
3 c. finely chopped carrots
2 tbsp. each tomato paste & rice
4 c. reg.-strength chicken broth
1/2 c. whipping cream, you may use 1 c. or more half & half
Salt & pepper
Parsley sprigs or carrot curls

Melt butter in a 3 to 4 quart pan over medium heat; add onion and cook, stirring often, until soft. Add carrots, tomato paste, rice and broth. Bring to a boil; then cover, reduce heat and simmer until carrots are very tender to bite (about 20 minutes).

In a blender or food processor, whirl about 1/2 the soup at a time until smooth. (At this point, you may cool, cover and refrigerate for up to 2 days.) Return soup to pan over medium heat; add cream and bring to simmering, stirring often. Season to taste with salt and pepper; garnish with parsley sprigs. Makes about 8 cups.