Curried Carrot Soup
"This "dairyless" wonder is just what the doctor ordered. Brown rice and cauliflower thicken this favorite soup."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
9 10 oz cups
- Serves:
- 9
ingredients
- 12 ounces carrots, large dice or 12 ounces baby carrots
- 6 ounces Spanish onions, large dice
- 6 ounces cauliflower, large florettes
- 1 cup brown rice, raw
- 2 quarts water
- 3 bay leaves
- 2 teaspoons curry powder
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
directions
- combine all ingredients in a soup pot.
- bring to boil. simmer for about 45- 1 hour.
- blend in blender until smooth.
- serve with dollop of sour cream or plain yogurt.
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RECIPE SUBMITTED BY
I live in southeastern CT. I am a career chef and caterer. I travel for fun. I enjoy exploring the culinary world in different parts of the country. I do not have a favorite cookbook, perhaps my very first, Betty Crocker's Kids cookbook. LOL
My passion is to educate every walk of life on how to eat healthy and balance your body to become the very best "you" you can be.
One of my many pet peeves are people that cannot think outside of the box and mostly folks that do not know the meaning of loyalty and respect.
