Overhead shot of creamy curry carrot soup with a serving of rice on top.

Creamy Curry Carrot Soup

"Rice to the Rescue!" Recipe Contest Winner - Lisa Renshaw

  • Servings


  • 2 tablespoons butter
  • 2-3 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.

Nutrition Facts

  • Calories 241
  • Total Fat 16g
  • Cholesterol 49mg
  • Sodium 905mg
  • Carbohydrates 23g
  • Dietary Fiber 2g
  • Protein 4g