3 tbsp. butter
6 carrots, peeled and sliced
1 med. onions, thinly sliced
4 c. chicken stock or canned stock
1 1/2 tbsp. sugar
Dash of black pepper
3/4 c. cream or milk
1/4 c. cooked rice
1 clove garlic, crushed

Melt 2 tablespoons butter in saucepan. Add the carrots and onion. Cover and cook over low heat until onion and carrots are soft. Stir in the stock and simmer for about 30 more minutes. Remove the solids and reserving the liquid and puree in food processor. Return the stock, stirring. Add sugar and season to taste with garlic and pepper. Pour in the cream, bring to a boil. Stir in butter and rice.