Cream Of Carrot Soup With Jalapeños

• 2 Tablespoons Olive Oil
• 2 Medium Onions, Chopped
• 4 stalks Celery, Sliced
• 4 Carrots, Peeled And Sliced
• 5 Jalapeno Chilies, Halved, Seeded
• 4 cloves (Large Size) Garlic, Finely Chopped
• 1/2 cups Uncooked Long-grain White Rice
• 1/8 teaspoons Ground Allspice
• 1/8 teaspoons Ground Cinnamon
• 7-1/2 cups Chicken Stock Or Low-salt Chicken Broth
• 1/2 cups Whipping Cream
• 1 cup Grated Cheddar Cheese
• Sliced Green Onions
• Salt And Pepper, to taste

1. Heat the olive oil in a heavy large pot over medium heat. Add onions and saute until tender, about five minutes. Add celery, carrots, jalapenos and garlic and saute until carrots begin to soften, about 15 minutes.
2. Add rice, allspice and cinnamon and saute 2 minutes. Add four cups of chicken stock and bring to boil. Reduce heat and simmer until vegetables are very tender, stirring frequently about 30 minutes. Remove from heat. Cool slightly.
3. Working in small batches, puree soup in a blender until smooth. Return soup to pot. Add remaining 3 1/2 cups chicken stock and whipping cream and bring to a simmer. Season soup to taste with salt and pepper.
4. This can be prepared up to 3 days ahead. Cover and refrigerate until serving. Bring to a simmer before serving.
5. Ladle soup into bowls. Sprinkle cheese in bowl. Garnish with green onions.

olive oil, onions, stalks celery, carrots, jalapeno chilies, garlic, ground allspice, ground cinnamon, chicken, whipping cream, cheddar cheese, green onions, salt

Taken from tastykitchen.com/recipes/soups/cream-of-carrot-soup-with-jalapec3b1os/ (may not work)