Creamy Carrot Soup

2 large chopped onions 
4 tablespoons butter 
1 pound shredded carrots
4-6 cups chicken stock
1/2 cup uncooked rice 
4 shallots or small green onions, minced 
1-2 tablespoons dried chervil
1/3 cup orange juice 
1 cup heavy cream
Or just milk if that's all you've got 
1/2 cup sour cream 
nutmeg 

Saute onions in butter until translucent.
Add carrots & toss over medium heat until wilted.
Add chicken stock & bring to boil.
Add rice, shallots, chervil, salt & pepper.
Simmer 40 minutes.
Puree & bring back to boil (okay, so the puree part is hard too -- careful, don't burn yourself!!!).
Take it off heat & add oj, cream, sour cream & dust with nutmeg.
salt & pepper to taste