Creamy Curry Carrot Soup Recipe


  • 3 cups cooked Texmati® White Rice
  • 2 tablespoons butter
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 medium onion, finely chopped
  • 4 medium carrots, shredded
  • 3 (14.5 oz) chicken broth, divided
  • 1 cup whipping cream


  • Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; sauté 7 to 9 minutes, stirring frequently.
  • Carefully spoon mixture into blender or food processor. Add one can broth to vegetables; blend but don't puree.
  • Return mixture to stockpot; add two remaining cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.
*Courtesy of USA Rice Federation.