Saute
onion and ¾ carrot in butter
Add
stock and rice, simmer for 30 mins
Meanwhile,
finely chop remaining carrots in food processor (until
you have tiny little crunchy bits), add dry wine, set
aside
Put
soup through blender, adding cream and tomato paste
Reheat
for another 5 mins
Add
reserved wine and carrots to soup (reheat but do not cook anymore)
Garnish
with a dollop of cream and pepper or something green (Corriander is
great),
serve immediately
