Ingredients
- 2 tablespoons butter
- 1 yellow onion, finely chopped
- 1 garlic clove, minced
- 2 teaspoons ginger root (fresh, grated)
- 1/2 teaspoon curry powder
- 1 1/2 pounds carrots (sliced)
- 50 grams dry rice (uncooked 1/4 cup)
- 4 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 cup whipping cream
How to Make
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Step 1: 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.
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Step 2: Add curry powder and cook 2 minutes longer.
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Step 3: Stir in carrots and mix well with onions.
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Step 4: Add rice, stock, salt and pepper.
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Step 5: Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
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Step 6: Puree soup in blender. Chill thoroughly and stir in cream.
We hope you enjoy this recipe!
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