August 21, 2017
Comfort Food, Soups/Stews, Dairy,
Vegetables, Carrot, Budget-Friendly, One-Bowl Does it!, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.
Add curry powder and cook 2 minutes longer.
Stir in carrots and mix well with onions.
Add rice, stock, salt and pepper.
Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
Puree soup in blender. Chill thoroughly and stir in cream.
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