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2 tbsp olive oil
1 c coarsely chopped onion
1 tbsp peeled and minced fresh ginger
1/4 c raw long-grain rice
1 tsp curry powder
2 lbs carrots, peeled and sliced ¼” thick
10 c chicken broth
¼ c heavy cream
Salt and pepper to taste
2 tbsp coarsely chopped mint leaves for garnish or see note below

Heat the oil in a large pot over medium-low heat. Add the onion and ginger, and cook 10 minutes, stirring. Add the rice and curry powder, and cook 1 minute, stirring. Add the carrots and broth; simmer uncovered until the carrots and rice are tender (about 30 minutes). Cool, then puree. Stir in the cream, season to taste, and then reheat. Makes 8 servings.

Gala´s Note:   To make a festive impression, cut out 8 carrot shapes from 1/8 inch thick carrot slices, parboil them, then place a dollop of creme fraiche on top of the soup, gently place a cluster of parsley leaf on top, and then place a carrot slice over the stem - very cute!