Casbah Carrot Soup

Course : Curry
Serves: 8
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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
10 cups defatted chicken broth -- (see recipe)
1 teaspoon salt and coarsely ground black pepper
2 tablespoons coarsely chopped fresh mint leaves

Preparation / Directions:

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 pur├łe 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.

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