Herbed Carrot Soup

• 4 tablespoons butter
• 2 medium onions, sliced
• 6 cloves garlic, coarsely chopped
• 3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds
• 1 bay leaf
• 1/3 cup long-grain rice (any variety)
• 2 to 3 tsp. coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 8 cups reduced-sodium chicken broth
• 1/4 cup heavy whipping cream
• 1 cup creme fraiche or sour cream
• 1 cup fresh dill, chopped
• 1 cup fresh tarragon, chopped

1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.
2. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.
3. Remove bay leaf and puree soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.
4. Serve soup hot, with creme fraiche or sour cream, dill, and tarragon.
5. Note: Nutritional analysis is per cup.

butter, onions, garlic, carrots, bay leaf, longgrain rice, coarse kosher salt, freshly ground black pepper, chicken broth, heavy whipping cream, crueme fraueeche, fresh dill, fresh tarragon

Taken from www.myrecipes.com/recipe/herbed-carrot-soup (may not work)