I just had this over the weekend at my mother’s house and had to copy down the recipe. It was that good.
The texture is so smooth and creamy you’d think there was cream or butter or something really rich in it, but it’s very low in fat.
“Creamy" Carrot Soup
Serves 8
2 Tbs. vegetable oil
1 cup coarsely chopped onion
1 Tbs. peeled and minced fresh ginger
1/4 cup uncooked long grain rice
1 tsp. curry powder
2 pounds carrots, peeled and sliced 1/4 inch thick
10 cups defatted chicken broth, or vegetable broth
Salt and freshly ground black pepper to taste
2 Tbs. chopped fresh mint leaves, for garnish
1. Heat oil in large, heavy pot over low heat. Add onion and ginger. Cook for 10 minutes, stirring occasionally.
2. Add rice and curry powder. Cook for one minute, stirring constantly.
3. Add carrots and broth. Raise heat and bring soup to a boil. Reduce to a simmer and cook for 30 minutes, or until carrots are tender. Cool soup slightly.
4. Puree the soup, in batches, in a blender or food processor until very smooth. Return to the pot and heat through gently. Season to taste with salt and pepper. Serve garnished with chopped mint leaves.
(Note: This soup freezes very well.)
