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Creamy Curry Carrot Soup“Rice to the Rescue!” Recipe Contest Winner - Lisa Renshaw
Yield: Makes 8 servings.

• 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

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 (

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