Description
Makes 8 servings.
Ingredients
- 2 tablspoons butter
- 2 to 3 teaspoons curry powder
- 1 teaspoon salt
- 1 medium Onion, finely chopped
- 4 medium carrots, shredded
- 3 14.5-ounce cans chicken broth, divided
- 3 cups cooked long grain rice
- 1 cup whipping cream
Directions
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.