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Creamy Carrot Soup

Heat 2 Tbs oil and add 1 c. chopped onion, 1 Tbs minced fresh ginger, and cook 10 min. stirring occasionally. Add 1/4 c. rice (arborito is nice for soups as it's creamy), 1 tsp curry powder, and cook 1 min. stirring constantly. Add 2 lbs. sliced carrots, one diced potato, and 10 c. veggie or chicken broth and simmer 30 min until carrots are tender. Cool slightly and then puree in batches in a blender until very smooth. Season with salt and pepper to taste.