Cream of Carrot Soup

This one of my favorite ways to get in my veggies for the day! I usually add a few extra carrots and celery. This is a great summer soup because it can be served warm or cold!

4 carrots, sliced (1 c.)

1 medium onion, sliced

1 stalk celery w/ leaves, sliced

1 1/2 c chicken stock

1 tsp salt

generous pinch of cayenne

1/2 c cooked rice

3/4 c cream

Place carrots, onion, celery and 1/2 c chicken stock in saucepan. Bring to a boil, cover, reduce heat and simmer 15 minutes. Transfer to blender/processor and add salt, cayenne and rice. Cover and turn on high. (For a chunkier soup blend on lower speed for less time.) Turn off and add remaining stock and cream. Blend again. Can be served warm or cold. Garnish with dried pimento.