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.

Favorite recipe from USA RICE COUNCIL.