Creamy Carrot And Rice Soup Recipe

1 lb regular carrots, peeled and chopped
1 medium size onion, chopped
1 Tbsp cooking oil
4 cups chicken stock or broth, divided
1/4 tsp dried tarragon
1/4 tsp white pepper
2 to 3 cups COOKED rice (depending on preference)
sour cream for garnish

Put carrots and onion in a soup pot with the oil; cook over medium heat, stirring, just until vegetables soften.
Add 2 cups chicken broth, tarragon, and white pepper, turn heat to low, stir and simmer slowly for 10 minutes.

Pour mixture into a blender or food processor and pulse or process until pureed, then pour back into soup pot.

Add remaining 2 cups broth to the soup pot, then stir in the rice and put over medium heat and stir, cooking until heated through.

Serve hot with a dollop of sour cream on top of each serving.

Will serve 4 to 6.