CREAMY CURRY CARROT SOUP
 “Rice to the Rescue!” Recipe Contest Winner - Lisa Renshaw
Yield: Makes 8 servings.
Ingredients
• 2 tablspoons butter
• 2 to 3 teaspoons curry powder
• 1 teaspoon salt
• 1 medium onion, finely chopped
• 4 medium carrots, shredded
• 3 14.5-ounce cans chicken broth, divided
• 3 cups cooked long grain rice
• 1 cup whipping cream
Directions
Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; saute 7 to 9 minutes, stirring frequently.
Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree.
Return mixture to stockpot; add remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.
Nutrition Facts
Calories 241
Total Fat 16g
Cholesterol 49mg
Sodium 905mg
Total Carbohydrate 23g
Dietary Fiber 3g
Protein 4g
USA Rice Federation (www.usarice.com)
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