Instructions: In a large saucepan combine broth, carrots, onion, bay leaf, pepper, and, if desired, cloves. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until carrots are tender. Remove bay leaf.

In a blender container or food processor bowl place carrot mixture, half at a time. Cover and blend or process until smooth. Return mixture to the saucepan.

Stir in water. Bring just to boiling. Stir a small amount of liquid into sour cream. Return to saucepan
along with the rice. Heat through but do not boil. Sprinkle with parsley.

Serves 6

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