Directions

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.