Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      cup           coarsely chopped onion
   1      tablespoon    minced peeled fresh ginger
     1/4  cup           raw long-grain rice
   1      teaspoon      best-quality curry powder
   2      pounds        carrots -- peeled and sliced
     1/4  inch          thick
  10      cups          defatted chicken broth -- (see recipe)
                        salt and coarsely ground black pepper -- to
                        taste
   2      tablespoons   coarsely chopped fresh mint leaves -- for
                        garnish

Preparation:

1. Heat the oil in a large heavy pot over medium-low heat. Add the onion and ginger and cook until the onion is wilted, 10 minutes, stirring occasionally. Add the rice and curry powder and cook for 1 minute, stirring well. 2. Add the carrots and broth. Increase the heat and bring the broth to a boil. Reduce the heat and simmer uncovered until the carrots and rice are tender, about 30 minutes. 3. Let the soup cool slightly, then purÈe it in a food processor or blender in small batches. Return the soup to the pot. Season to taste with salt and pepper and heat through. Garnish with the fresh mint just before serving.