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)
|