1. In large saucepan combine broth, carrots, onion, bay leaf, pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until carrots are tender. Remove bay leaf.
2. Blend half at a time in food processor, or use an immersion blender. Return to saucepan.
3. Stir in water, and bring just to boiling. Stir a small amount of hot liquid into sour cream. Return to saucepan. Stir in rice. Heat through but do not boil. Sprinkle with parsley.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 8.4mg||3 %|
|Sodium 1488.7mg||51 %|
|Potassium 507.3mg||13 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 22.3g|
|Protein 5.1g||7 %|
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Calories per serving: 150
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