Comfort Food: Creamy Curry Carrot Soup

Hello December! With parties, shopping, decorating, serving, caroling, and sledding going on this month, I decided to post some favorite Olsen Family soup recipes. There's nothing easier than a big pot of soup to munch on all-day. And there's nothing better than coming in from the cold and warming up with a bowl of comfort. Here's our first soup recipe this month, Creamy Curry Carrot Soup:




You will need 3 cups of cooked rice. This is perfect when you have leftover rice who's sauce ran out last night. Can you please do me a favor before you start? Just go ahead and run to Costco or Sam's Club and buy yourself a big bag of Jasmine Rice (or Basmati works great too). Let's just pass on that other crap okay?



The blending step is optional depending on how well you chop your onions and carrots. I chopped mine in the food processor, so I didn't feel the need to break it down anymore after it cooked down in the pan.



This soup is easy and delicious. Here's the full recipe:

Creamy Curry Carrot Soup

2 TBL butter
3 tsp curry powder
1 tsp salt
1 med onion, finely chopped
4 med carrots, grated
3 (14oz) cans of chicken broth, divided
3 cups cooked rice
1 cup whipping cream

Melt butter over med-high heat. Add curry and salt. Stir constantly for 30 seconds.

Add onion & carrots then saute 7-9 minutes, stirring frequently. *optional* Carefully spoon into blender or food processor. Add 1 can broth. Blend but don't puree.

Return to stockpot. Add remaining 2 cans (28 oz) broth and rice. Heat over med-high heat until hot, about 5 minutes. Remove from heat and stir in 1 cup cream.