Carrot and Tomato Soup

This soup is easy and healthy and oh so good! There isn't any cream in it and yet it is has the 'feel' of a cream soup. Kids love it too.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 2 (16 ounce) bags carrots, peeled and sliced
• 4 (14 1/2ounce) cans chicken broth (College Inn)
• 4  teaspoons  raw white rice
• 2  dashes cayenne pepper
• 1  cup whole tomato, canned, cut into chunks and drained
•  salt (optional)

Directions

1. Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
2. Puree the soup in a blender or with an immersion blender.
3. Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
4. Correct seasoning to taste, adding salt if desired.