Creamy Curry Carrot Comfort

This soup can be served as a starter at an elegant dinner party or enjoyed alone for a warming lunch. The sweetness of the carrots pairs well with the toasty spiciness of the curry powder. The addition of USA Rice gives this lovely orange soup a hearty texture.

Creamy Curry Carrot Comfort

Makes 6 to 8 servings.


  • 2 tbsp (25 mL) butter
  • 2-3 tsp (10-15 mL) curry powder
  • 1 tsp (5 mL) salt
  • 1 medium onion, finely chopped
  • 4 medium carrots, shredded
  • 4-1/2 cups (1.25 L) chicken broth, divided
  • 3 cups (750 mL) cooked long grain USA rice
  • 1 cup (250 mL) whipping cream


  1. 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.
  2. Transfer mixture to blender or food processor. Add 1-1/2 cups (375 mL) broth to vegetables; blend but don’t purée.
  3. 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.