“Rice to the Rescue!” Recipe Contest Winner - Lisa Renshaw Yield: Makes 8 servings.

2 tablspoons butter 2 to 3 teaspoons curry powder 1 teaspoon salt 1 medium onion, finely chopped 4 medium carrots, shredded 3 14.5-ounce cans chicken broth, divided 3 cups cooked long grain rice 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; saute 7 to 9 minutes, stirring frequently.   Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree.   Return mixture to stockpot; add remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.

Meal Part: Soup/Stew   Preparation: Quick and Easy   Main Ingredient: Vegetables   Cuisine Type: Indian

Nutrition Facts Calories 241   % Daily Value* Total Fat 16g Cholesterol 49mg Sodium 905mg Total Carbohydrate 23g Dietary Fiber 3g Protein 4g