Ingredients: 2 tablespoons oil 1 cup onion, chopped 1 tablespoon ginger 1/4 cup rice 1 teaspoon curry 2 pounds carrots, sliced 10 cups broth 1 teaspoon salt 1/2 teaspoon pepper Total time: 1 hr Directions:1. In a large heavy saucepan heat oil over medium heat; then add chopped onion and ginger. Cook for 10 minutes, then stir in rice (uncooked) and curry. Cook for 1 minute. Add peeled and sliced carrots and broth. Bring to a boil, reduce heat, and simmer for 30 minutes, or until the carrots are tender. 2. In a blender or food processor puree carrot soup, and return to pot. Add salt and pepper, to taste. Heat soup throughly. |