Creamy Curry Carrot Comfort
| 2 tbsp | butter | 25 mL |
| 2-3 tsp | curry powder | 10-15 mL |
| 1 tsp | salt | 5 mL |
| 1 | medium onion, finely chopped | 1 |
| 4 | medium carrots, shredded | 4 |
| 4-1/2 cups | chicken broth, divided | 1.125 L |
| 3 cups | cooked long grain U.S. rice | 750 mL |
| 1 cup | whipping cream | 250 mL |
In large stockpot, melt butter over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; cook, stirring often, until vegetables are softened, 7 to 9 minutes. Transfer mixture to blender or food processor. Add 1-1/2 cups (375 mL) broth to vegetables; blend but don’t purée. Return mixture to stockpot; stir in remaining broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in cream.
Makes 6 to 8 servings.
Source www.riceinfo.com
*Use GF chicken broth.
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