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Creamy Curry Carrot Soup

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Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

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.


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