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“Rice to the Rescue!” Recipe Contest Winner - Lisa Renshaw
Yield: Makes 8 servings.
2 tablspoons butter
2 to 3 teaspoons curry powder
1 teaspoon salt
1 medium onion, finely chopped
4 medium carrots, shredded
3 14.5-ounce cans chicken broth, divided
3 cups cooked long grain rice
1 cup whipping cream
Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; saute 7 to 9 minutes, stirring frequently.
Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree.
Return mixture to stockpot; add remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.
Nutrition Facts
Calories 241
Total Fat 16g
Cholesterol 49mg
Sodium 905mg
Total Carbohydrate 23g
Dietary Fiber 3g
Protein 4g
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Creamy Curry Carrot Soup 