Cream of Carrot Soup with Jalapeños

Heat the olive oil in a heavy large pot over medium heat. Add onions and sauté until tender, about five minutes. Add celery, carrots, jalapeños and garlic and sauté until carrots begin to soften, about 15 minutes.

Add rice, allspice and cinnamon and sauté 2 minutes. Add four cups of chicken stock and bring to boil. Reduce heat and simmer until vegetables are very tender, stirring frequently about 30 minutes. Remove from heat. Cool slightly.

Working in small batches, puree soup in a blender until smooth. Return soup to pot. Add remaining 3 1/2 cups chicken stock and whipping cream and bring to a simmer. Season soup to taste with salt and pepper.

This can be prepared up to 3 days ahead. Cover and refrigerate until serving. Bring to a simmer before serving.

Ladle soup into bowls. Sprinkle cheese in bowl. Garnish with green onions.