Curried Carrot & Onion Soup
|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.