You are here

Curried Carrot & Onion Soup

admin's picture
  Olive oil 2 Tablespoon
  Carrots 1 1⁄4 Pound, thinly sliced
  Onions 2 Medium, chopped
  Minced fresh ginger 2 Teaspoon
  Fresh jalapeno 1 , stemmed, seeded, and minced
  Curry powder 2 Teaspoon
  Mustard seed 1 Tablespoon
  Coriander seed 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Cardamom seed 1 Teaspoon (Pods Removed)
  Fresh thyme leaves/1/2 teaspoon dry thyme leaves 1 Teaspoon
  Long grain white rice 1⁄3 Cup (5.33 tbs)
  Regular strength chicken broth 8 Cup (128 tbs)

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.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (19 votes)