4 tablespoons olive oil
2 cloves garlic
1 sweet onion, chopped
½ cup dry white wine
3 tablespoons tomato paste
¼ cup uncooked white rice
2 teaspoons herbs de Provence (pre-mixed and available in the spice aisle)
2 teaspoons kosher salt, plus extra to taste
2 ½ quarts of unsalted or low sodium chicken stock, preferably homemade
1 ½ pounds of carrots, peeled and cut into ½ inch chunks
½ cup heavy cream (also called whipping cream)
Parsley, for garnish
1. Heat olive oil in a large pot over medium heat.
2. Sauté onion for 5 minutes, or until translucent. Add garlic and saute for 1 more minute, making sure to not let garlic burn.
3. Add wine and continue cooking for 3 minutes, making sure to scrape bottom of the pot.
4. Stir in tomato paste, rice and herbs de Provence. Mix until all ingredients are evenly distributed.
5. Add salt, chicken stock and carrots. Simmer uncovered for 30-40 minutes, or until carrots are soft. Using a blender or a food processor, puree soup until it reaches desired thickness (keeping in mind the heavy cream will thicken it up some).
6. Add soup back to pot and stir in heavy cream. Taste for seasoning and add salt as needed. Garnish with parsley.