Source: USA Rice Federation

Creamy Curry Carrot Soup
A creamy curry soup always hits the spot and this one is a breeze to make. Start with 2 teaspoons of curry powder and then adjust the amount to suit your own taste.
Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes


2 tablespoons unsalted butter
2 teaspoons curry powder
1 teaspoon salt
4 medium carrots, shredded
1 medium onion, finely chopped
5 1/2 cups chicken broth, about three 14.5-ounce cans
3 cups cooked long-grain rice
1 cup heavy cream

Melt the butter in a large stockpot over medium-high heat. Blend in the curry powder and salt, stirring constantly for 30 seconds. Add the carrots and onion and sauté for 7 to 9 minutes.

Carefully spoon the mixture into blender or food processor. Add 2 cups of broth and blend without pureeing. The soup should be a little chunky.

Return the soup to the stockpot. Add the remaining broth and the rice. Heat over medium-high heat until hot, about 5 minutes. Remove from the heat and stir in the cream. Serve hot.

Per Serving: 241 calories; 16 g fat; 905 mg sodium; 23 g carbohydrate; 3 g fiber; 4 g protein

Courtesy "Rice to the Rescue!" contest winner: Lisa Renshaw