Curried Carrot & Onion Soup Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Carrots | 1 1/4 Pound, thinly sliced | |
| 2 medium-size onions, chopped | ||
| Minced ginger | 2 Teaspoon | |
| 1 fresh jalapeno chili, stemmed, seeded, and minced | ||
| Curry powder | 2 Teaspoon | |
| Mustard seed | 1 Tablespoon | |
| Coriander seed | 1 Teaspoon | |
| 1 teaspoon fresh thyme leaves or 1/2 teaspoon dry thyme leaves | ||
| 1/3 cup long-grain white rice | ||
| 8 cups regular-strength chicken broth | ||
Directions
In a 5- to 6-quart pan over medium-high heat, combine oil, carrots, onions, ginger, chili.
Cover and stir often until vegetables begin to brown, 12 to 15 minutes.
Add curry, mustard seed, coriander, cumin, cardamom, thyme, and rice; mix well.
Add broth and bring to a boil.
Reduce heat and simmer, covered, until rice is tender to bite, 20 to 25 minutes.
Cover and stir often until vegetables begin to brown, 12 to 15 minutes.
Add curry, mustard seed, coriander, cumin, cardamom, thyme, and rice; mix well.
Add broth and bring to a boil.
Reduce heat and simmer, covered, until rice is tender to bite, 20 to 25 minutes.
Chef
