Description[edit | edit source]

Makes 8 servings.

Ingredients[edit | edit source]

Directions[edit | edit source]

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.


Other Links[edit | edit source]

See also[edit | edit source]

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