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Creamy Carrot Soup
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.
Serves: 6
Added By: 
Lisa
Ingredients
2 lbs carrots, scrubbed but not peeled
2 quarts Chicken or vegetable broth
1 large onion, chopped
1 tablespoon of Curry Powder
1 tablespoon of Ground Ginger
1/2 cup of uncooked white rice (not instant)
Method
- 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.
Reviews
Russell said on 22 Nov 2007
Wow! Have just made this soup and it blows you away. What a fantastic cocktail of tastes. I also added a tblsp of coriander seeds and well......just divine.
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