Cream Of Carrot Soup With Jalapenos

• 2 Tbls olive oil
• 2 medium onions chopped
• 4 celery stalks chopped
• 4 carrots peeled sliced
• 5 jalapeno chilis, halved, seeded
• 4 large garlic cloves, finely chopped
• 1/2 cup uncooked long grain rice
• 1/8 tsp ground allspice
• 1/8 tsp ground cinnamon
• 7 1/2 cups chicken stock or low salt chicken broth
• 1/2 cup whipping cream
• 1 cup grated cheddar cheese
• Sliced green onions

1. Heat 2 tbls olive oil in heavy large pot over medium heat. Add onions and saute until tender, about 3 minutes. Add celery, carrots, jalapenos, and garlic and saute until carrots begin to soften, about 13 minutes. Add rice, allspice and cinnamon and saute 2 minutes. Add 4 cups chicken stock. , bring to boil. Reduce heat and simmer until vegetables are very tender, striing frequently, about 30 minutes. Cool slightly.
2. Working in batches puree soup in blender until smooth. Return soup to pot. Add remaining 3 1/2 cups chicken stock and whipping cream and bring to simmer. Season soup to taste with salt and pepper.
3. Ladle soup into bowls. Sprinkle cheese over. Garnish with green onions.

olive oil, onions, celery, carrots, jalapeno chilis, garlic, long grain rice, ground allspice, ground cinnamon, chicken stock, whipping cream, cheddar cheese, green onions

Taken from www.epicurious.com/recipes/member/views/cream-of-carrot-soup-with-jalapenos-50017883 (may not work)