Carrot-Rice Soup

Description
Makes 6 servings.

Ingredients

 * 1 pound carrots, peeled and chopped
 * 1 medium onion, chopped
 * 1 tablespoon margarine
 * 4 cups chicken broth, divided
 * 1/4 teaspoon dried tarragon leaves
 * 1/4 teaspoon ground white pepper
 * 2 1/4 cups cooked rice
 * 1/4 cup light sour cream
 * Chopped parsley or mint for garnish

Directions
Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 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 sour cream on each serving of soup. Garnish with parsley.