Ingredients
- 2 Lbs. of carrots, scrubbed but not peeled
- 2 quarts of liquid--I usually use canned, low-sodium,fat-free Chicken Broth, but you can use water or vegetable broth instead
- 1 large onion, chopped
- 1 tablespoon of Curry Powder
- 1 tablespoon of Ground Ginger
- 1/2 cup of uncooked white rice (not instant)
Directions
In a large soup pot, saute the onion over medium heat in a little bit of oil until it's just beginning to brown. Add the curry and ginger
and saute for 30 seconds more, being careful not to let the spices burn (warming the curry like this beforehand will mellow the flavor).
Cut the carrots into large chunks and add to the soup pot. Pour in the liquid and the rice and bring to a boil. Reduce the heat to low and simmer covered for 30-45 minutes, until the carrots are soft and the rice is cooked. Puree the soup in a blender or food processor until smooth.
When serving the soup, to make a pretty presentation, you can put a small spoonful of fat-free sour cream on top of each bowl and swirl it
around a bit.
Submitted by Mark to the Pen Pal Forum at www.worldwiderecipes.com
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Submitted 6/13/05.
Source: Submitted by Mark to www.worldwiderecipes.com
Submitted By: Teresa Johnson
techgoddess@att.net
Creamy Carrot Soup