In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.