This soup can be served as a starter at an elegant dinner party or enjoyed alone for a warming lunch. The sweetness of the carrots pairs well with the toasty spiciness of the curry powder. The addition of U.S. rice gives this lovely orange soup a hearty texture.
|2 tbsp||butter||25 mL|
|2-3 tsp||curry powder||10-15 mL|
|1 tsp||salt||5 mL|
|1||medium onion, finely chopped||1|
|4||medium carrots, shredded||4|
|4-1/2 cups||chicken broth, divided||1.125 L|
|3 cups||cooked Tex Farm long grain white rice
|1 cup||whipping cream||250 mL|
In large stockpot, melt butter over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; cook, stirring often, until vegetables are softened, 7 to 9 minutes. Transfer mixture to blender or food processor. Add 1-1/2 cups (375 mL) broth to vegetables; blend but don’t puree. Return mixture to stockpot; stir in remaining broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in cream.
Makes 6 to 8 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
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